These bagels have quite the story behind them, just to warn you. It all started two days before I was booked to hop on a plane and depart for my European travels. These pesky little itchy red dots started popping up all over my body. My sister had been down with chickenpox for a few weeks and that was long enough for me to know I didn’t want them! Just as I thought I was in the clear, the last day of incubation, I broke out.
These bagels have quite the story behind them, just to warn you. It all started two days before I was booked to hop on a plane and depart for my European travels. These pesky little itchy red dots started popping up all over my body. My sister had been down with chickenpox for a few weeks and that was long enough for me to know I didn’t want them! Just as I thought I was in the clear, the last day of incubation, I broke out.
Ingredients:
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 2 eggs
- 1 tablespoon palm oil
- 1/4 apple
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 eggs(for frying) plus 1 tablespoon olive oil(for frying)
- 6 pieces romaine lettuce
- optional: cooked bacon or turkey strips
- 3 tablespoons mayo
- 2 teaspoons whole seed dijon mustard
Method:
- Preheat oven to 350 degrees and grease a bagel pan.
- For the bagels combine the almond flour, arrowroot flour, 2 eggs, palm oil, apple, baking powder, and salt and blend in a food processor until all apple chunks are broken down and the batter is smooth.
- Fill the bagel pan with batter and bake on 350 for 10 minutes until the tops of the bagels are golden.
- Remove bagels from the oven and begin frying the eggs.
- Heat a skillet over medium heat and fry six eggs in one tablespoon olive oil.
- Slice bagels in half and spread mayo and mustard on either side.
- Fill the sandwich with fried egg, lettuce, and bacon or turkey.
