- 2 bagels, split in half
- 1 tablespoon butter
- One half pound heirloom tomato
- One large avocado
- ¼ of a red onion
- 2 tablespoons chopped chives
- 1 cup arugula
- Olive oil
- Salt and pepper
Melt butter over low heat in a cast iron skillet and add bagels. Cook until bagels become brown and toasted, turning over to brown both sides.
While the bagels are browning, slice your tomato into good 1” slices, set aside
Slice the red onion in medium slices, set aside
Cut the avocado into wedges, set aside
Once the bagels are browned, remove from skillet and place onto plate.
Begin the layering process by adding a spoonful (to your liking) of mayo, then topping with red onions and half the avocado wedges. Sprinkle with chives and salt.
Place the thick slice of tomato on top, and sprinkle with salt
Place a ½ cup of arugula leaves on top of the tomato, drizzle with olive oil and finish with a sprinkling of salt and a good turn of black pepper.