Sesame Bagels with Avocado, Burrata, and Raspberries

Time: 20 Minutes

from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

by Tieghan Gerard

You may think of this as an odd combo, but please give it a chance. It is honestly one of my favorite sandwiches of all time. When I was a kid, I insisted my mom make these lunch "bages" complete with basically whatever was in the fridge, but there was always plenty of cheese, avocado, and eggs.

This combination, plus the other stuff here, is the best of the best of the best. Really, I cannot express how incredibly delicious this sandwich is. If you are feeling adventurous, try creating your own sandwich combos using ingredients you have on hand.

Ingredients

for 2 servings

2sesame seed bagels, halved

2 tbspextra virgin olive oil

4 slicesdeli salami

1 or 24-ounce balls burrata cheese

1/2 cupfresh raspberries

For drizzlinghoney

1avocado, pitted, peeled, and sliced

To tasteKosher salt and freshly ground pepper

6fresh basil leaves, torn

2Perfectly Poached Eggs

Instructions

Step 1

Preaheat the oven to 375°F.

Step 2

Place the bagels on a baking sheet, cut-side up. Rub each with 1/2 tablespoon of the olive oil. Arrange the salami on the baking sheet around the bagels. Transfer to the oven and bake for 8 to 10 minutes, or until the salami is crisp -- watch closely, as it will cook fast toward the end!

Step 3

Remove the baking sheet from the oven and break the burrata over each bottom bagel half. Top with fresh raspberries and drizzle with honey. Add the salami and avocado and season with salt and pepper. Add the basil and top each with an egg.