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



Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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