Stuffed Breakfast Bagels

Bagels are the perfect vessel for this ham, egg and spinach breakfast with creamy basil avocado dip.


  • 1 avocado, peeled and pitted
  • 1/2 cup plain yogurt
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • 2 tablespoons basil, finely chopped
  • Salt and pepper
  • 4 bagels
  • 1/2 cup avocado basil sauce, more for garnish
  • 1 cup Gruyere cheese, shredded
  • 2 slices thick-cut ham, cubed
  • 4 eggs, lightly beaten
  • 1/2 cup chopped frozen spinach, defrosted and drained
  • Chives, for garnish


  1. Make the sauce: Add all sauce ingredients into blender and blend until smooth.
  2. Make the bread bowl: Preheat oven to 350 degrees.
  3. Cut bagels in half, and scoop out the center, leaving a bagel moat for egg filling. Spread a layer of avocado sauce in the hollowed bagel. Add 1/4 cup Gruyere cheese and some cubed ham. Carefully pour 1 beaten egg into the bagel well. Place more cubed ham on eggs, and top with spinach.
  4. Place bagels on baking sheet, and bake for 6 to 10 minutes. Allow to cool slightly.
  5. Dip or drizzle with more avocado sauce and chives for garnish. Enjoy!