Egg Whites on Basil Toast with Avocado and Goat Cheese


My husband and I enjoy a bagel and cream cheese almost every morning for breakfast at our local bagel shop, Einsteins.  There are days, however, that we need to eat at home for whatever reason.  This morning, Dennis needed to get to an early staff meeting at work, so I cooked breakfast here.  I wanted something satisfying before heading out for my hour long walk.  I wanted it to be satisfying, but it had to be healthy.  This is what I came up with.

I always buy my bagels at Trader Joe’s because they are high in protein … 8 grams for the one I chose today.  They also have a good amount of fiber.

I toasted my plain bagel to start.  I spread a thin layer of apricot preserves on each half of the bagel before laying a few pieces of basil over the top of each half.  On top of the basil, I mounded egg whites that I had cooked together with minced shallot in a small amount of butter.  Over the egg whites, I placed sliced avocado and chopped tomato, sprinkled sea salt and fresh ground pepper and a bit of goat cheese.  To top this breakfast beauty, I added a dollop of apricot preserves.  I must say, this was one of the prettiest breakfasts I’ve ever made.  I had my breakfast early this morning and after completing a few tasks at home and heading out to walk for an hour, I must say, I’m not even hungry.  I usually have a small snack at 10:30 every morning, and I can’t even imagine eating anything right now.  It’s already after 11:00 and I’m no where near hungry.  This will go down in my books as one of the most satisfying breakfasts for me. I hope you try it and enjoy it too!


  • 1 bagel
  • 4 egg whites
  • 1 tablespoon non-fat milk
  • 1 shallot, minced
  • 1/4 tablespoon unsalted butter
  • 6 basil leaves
  • 1 small tomato, chopped
  • 1 avocado, sliced
  • 1 tablespoon apricot preserves, plus 2 teaspoons
  • 4 teaspoons goat cheese
  • sea salt, a pinch
  • fresh ground pepper, a bit more than a pinch


Toast your bagel.  Mince shallot and cook over butter until softened. Separate your eggs, using only the whites.  You can save the yolks for something else, if you’d like. Whisk egg whites in a bowl with a pinch of sea salt, a pinch of pepper and milk. Add to shallots and butter in pan and scramble. Spread each half of the bagel with 1/2 tablespoon of apricot preserves. Build each bagel half starting with three basil leaves. On top of the basil, spoon your egg mixture. Lay the avocado slices on top of the eggs and over that, add the chopped tomatoes.  Top each half with 2 teaspoons of goat cheese, a dollop of apricot preserves, and another pinch of sea salt and pepper. Enjoy!

Until next time, Kris



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