Two ingredient bagels?
Apparently these things are all the rave.
Do people still say that? “All the rave”?
I came across these while searching through Pinterest and it piqued my interest. Wanting to shed a few pounds myself, I was intrigued by how I could eat bagels for breakfast and not feel guilty about it. And by how people were making these bagels with just two ingredients – one of which is not yeast.
I’ve dabbled in bread making over the years, and have even made bagels at home, so I’m familiar with yeast-risen bread. But, since starting a full time job – after a couple years of being a full-time student – I’m finding it nearly impossible to find time to make said bread. Especially because of the time it takes for the dough to properly rise.
No one has time for that mess.
But when a bread recipe claims that it doesn’t need to rise – I’m totally on board!
And sure enough, these did not disappoint! No, they aren’t like your favorite New York bagels. But they can definitely rival any store bought version. With half the calories. Half the carbohydrates. A third of the sugar. And more protein.
So. Since there are so many posts out there with this recipe already, I figured I’d give you a little something else. An idea on how to eat it.
Eggs Florentine style!
I’ve actually never had eggs Florentine before. Years ago when I was visiting an ex’s family in upstate New York, we went to this lovely little restaurant – Moretti’s (though if you catch reviews about it now, it seems to have gone quite downhill over the past decade). His mother ordered eggs Florentine, and while it sounded interesting, I was all about the 16 oz. filet mignon that you could cut with a butter knife.
But eggs Florentine still sounded good. Especially when sandwiched between a lightly toasted two-ingredient dough everything bagel. With a perfectly poached egg.
Though, I have to admit, it took me five tries to get that “perfect” poached egg.
Apparently that is not one of my fortes.
Eggs Florentine Sandwich with Two Ingredient Dough Bagels
serves 4 * serving size: 1 bagel * calories: 154 * fat: 1.6g * carbs: 24.5g * fiber: 0g * sugar: 1.8g * protein: 10.8g * WW points: 3
for the bagels:
- 1 c. plain, non-fat, Greek yogurt
- 1 c. self-rising flour
- 1 egg
- 1 tsp. water
- Everything Bagel Seasoning
Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and lightly spray with cooking spray to prevent sticking.
In a large bowl, with a sturdy spatula, combine the flour and the Greek yogurt together, adding 1/4 c. of the yogurt at a time. Once the dough is crumbly, dump dough on a clean, lightly floured surface and knead for about 5 minutes or until the dough is smooth and elastic. Dust with additional flour if you notice the dough is too sticky.
Divide into four equal parts. Shape each portion into a ball and then use your thumb to make a hole in the center of the ball. Gently pull and stretch until your dough is a uniformed ring size – making the hole a little larger than you may think you need due to the dough rising while baking. Place on baking sheet and repeat with remaining rounds.
Mix together the egg wash by whisking the egg and water together in a bowl. Brush the egg wash over the bagels and sprinkle with Everything Bagel Seasoning*. Bake for 10 minutes and then rotate the baking sheet and bake for an additional 11 minutes.
Remove the baking sheet from oven and increase the temperature to 450 degrees F. Return the baking sheet to the oven and continue baking for an additional 5 minutes or until the tops of the bagels are golden.
for the eggs Florentine sandwich:
serves 1 * serving size: 1 sandwich * calories: 273 * fat: 8.9g * carbs: 28.4g * fiber: 2g * sugar: 2.7g * protein: 17.3g * WW points: 5 (includes the butter)
- 1 two-ingredient dough bagel
- 1 tsp. butter
- cooking spray
- 2 c. baby spinach
- salt and pepper
- 2 tbsp. distilled white vinegar
- 1 egg
Bring a small pot of water to boil. Slice and toast the bagel. When the bagel has finished toasting, butter both halves.
Spray a large pan with cooking spray and heat up over medium heat. Add the baby spinach and cover with a lid. Cook for 2-3 minutes, stirring once, until they are almost wilted. Season with salt and pepper and remove from the heat, but keep the pan covered.
Crack egg in a small bowl, or ramekin.
Once the water begins boiling, add the vinegar and stir with a spoon, vigorously creating a swirling motion in the water. Quickly pour the egg into the water and cook for 2 1/2 minutes. When the egg is finished cooking, transfer to a paper towel while you assemble the sandwich.
Place wilted greens on top of the bagel followed by the poached egg. Finish with the other half of the bagel. Serve right away.