Open-Face Pastrami Egg Bagel Stack

This is an example of a meal that Solin would create to include in your personalized meal plan.

Open-Face Pastrami Egg Bagel Stack

YOUR SOLIN GENERATED RECIPE

Open-Face Pastrami Egg Bagel Stack

Enjoy a flavorful open-face stack featuring a toasted half whole wheat bagel layered with pastrami and a perfectly cooked egg medley, garnished with fresh tomato slices and a sprinkling of herbs. This satisfying dish offers a delightful mix of savory and fresh notes with a satisfying texture perfect for any meal time.

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NUTRITION

411kcal
Protein
32g
Fat
8.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 half whole wheat bagel (95g)

1 whole egg

2 egg whites (66g total)

2 ounces pastrami (56g)

2 tomato slices

1 teaspoon Dijon mustard

Salt and pepper to taste

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PREPARATION

  • 1

    Toast the half whole wheat bagel until lightly crisp, then set it on a serving plate.

  • 2

    In a small bowl, whisk the whole egg and egg whites together with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and pour in the egg mixture. Cook gently stirring occasionally until the eggs are softly scrambled, keeping them moist and tender.

  • 4

    While the eggs are cooking, lightly warm the pastrami in another pan or microwave for a few seconds until it is just heated through.

  • 5

    Spread a thin layer of Dijon mustard on the toasted bagel, then layer with the warmed pastrami.

  • 6

    Top with the softly scrambled eggs and garnish with fresh tomato slices, finishing with another light sprinkle of salt and pepper.

  • 7

    Serve immediately and enjoy your open-face pastrami egg bagel stack.

Open-Face Pastrami Egg Bagel Stack

This is an example of a meal that Solin would create to include in your personalized meal plan.

Open-Face Pastrami Egg Bagel Stack

YOUR SOLIN GENERATED RECIPE

Open-Face Pastrami Egg Bagel Stack

Enjoy a flavorful open-face stack featuring a toasted half whole wheat bagel layered with pastrami and a perfectly cooked egg medley, garnished with fresh tomato slices and a sprinkling of herbs. This satisfying dish offers a delightful mix of savory and fresh notes with a satisfying texture perfect for any meal time.

NUTRITION

411kcal
Protein
32g
Fat
8.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 half whole wheat bagel (95g)

1 whole egg

2 egg whites (66g total)

2 ounces pastrami (56g)

2 tomato slices

1 teaspoon Dijon mustard

Salt and pepper to taste

PREPARATION

  • 1

    Toast the half whole wheat bagel until lightly crisp, then set it on a serving plate.

  • 2

    In a small bowl, whisk the whole egg and egg whites together with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and pour in the egg mixture. Cook gently stirring occasionally until the eggs are softly scrambled, keeping them moist and tender.

  • 4

    While the eggs are cooking, lightly warm the pastrami in another pan or microwave for a few seconds until it is just heated through.

  • 5

    Spread a thin layer of Dijon mustard on the toasted bagel, then layer with the warmed pastrami.

  • 6

    Top with the softly scrambled eggs and garnish with fresh tomato slices, finishing with another light sprinkle of salt and pepper.

  • 7

    Serve immediately and enjoy your open-face pastrami egg bagel stack.