Ingredients:

  • 2 Everything Bagels
  • 2 tbsp (28g) Unsalted butter, softened
  • 6 slices (170g) Thick-cut smoked bacon
  • 1 large (150g) Vine-ripened tomato, seeded and diced
  • 1 cup (30g) Romaine lettuce, shredded
  • 1 small (100g) Ripe Hass avocado, pitted and cubed
  • 1/3 cup (75g) Chive and onion cream cheese, softened
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1 pinch (1g) Flaky sea salt
  • 1 tsp (5ml) Fresh lemon juice

Instructions:

  1. Place 6 slices (170g) thick cut bacon in a cold skillet. Turn heat to medium. Cook bacon 15 minutes, flipping occasionally, until deep brown and shatter crisp. Note: Drain on paper towels immediately.
  2. Slice 2 Everything Bagels in half. Spread 2 tbsp (28g) softened butter on the cut sides.
  3. Toast bagels in the bacon skillet or a toaster until the edges are golden and fragrant.
  4. Dice 1 large (150g) tomato, removing the watery seeds. Chop 1 cup (30g) romaine lettuce.
  5. On a large board, pile the cooked bacon, tomato, lettuce, and 1 small (100g) cubed avocado.
  6. Drizzle 1 tsp (5ml) lemon juice over the pile. Add 1/2 tsp (2g) pepper and 1 pinch (1g) flaky salt.
  7. Add 1/3 cup (75g) chive and onion cream cheese directly onto the pile of ingredients.
  8. Using a sharp knife, chop through the pile repeatedly until ingredients are uniform and coated in cream cheese.
  9. Scoop the mixture generously onto the bottom halves of the toasted bagels and press the tops down firmly.