Egg Whites on Basil Toast with Avocado and Goat Cheese



  • 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