Breakfast
Empire State Bagel
1
bagel
Serving Size
3
mins.
Prep Time
10
mins.
Total Time
Smoked turkey breast and crisp turkey bacon are surrounded by fresh greens and the peppery zest of house-made watercress cream cheese, adding a modern twist to the New York bagel club. Serve with a side of red cabbage coleslaw to add even more veggies to the meal.
Ingredients
Empire State Bagel
4 ½–5 oz.
2 slice(s)
Turkey Bacon, crisp
1 ea.
Bagel, toasted, warm
⅓ cup(s)
Watercress Cream Cheese
1 slice(s)
Romaine lettuce
2 slice(s)
Tomato, 3/16-inch thick
3 ea.
Red onion rings
—
Salt and pepper, to taste
¼ cup(s)
Microgreens
Directions
- 1. Toast the bagel to a golden brown.
- 2. On the bottom half of the bagel, spread 1/6 cup of Watercress Cream Cheese, then assemble ingredients in the following order: Romaine lettuce, Tomato slices, Cooked bacon slices, Smoked turkey breast, Red onion rings, Salt and pepper, Microgreens
- 3. Spread 1/6 cup of Watercress Cream Cheese on the remaining half of the bagel. Top the sandwich with the bagel crown, cut in half (optional) and serve.
Ingredients
Watercress Cream Cheese
Yield: 9–10 oz.
1
Fresh watercress, chopped
8
Cream cheese
2
White Worcestershire sauce
Directions
- 1. Combine the ingredients and blend well (best when blended in a mixer).
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