Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Bagel Sandwich with Herb & Swiss Scrambled Eggs February 27, 2012

Jamie says: When it comes to breakfast, I’m usually a cereal girl. Except every once in a while, I really crave something different. Yesterday morning, it was a Bagel Sandwich with Herb and Swiss Scrambled Eggs.

Bagel Sandwich with Herb & Swiss Scrambled Eggs

I liked the bold Italian taste of the herbs and the soft Swiss in the eggs.

Flavorful eggs

It made a nice breakfast sandwich.

Bagel 'n' eggs

Bagel Sandwich with Herb & Swiss Scrambled Eggs


  • one 100% whole wheat sliced bagel (Publix)
  • 1 tsp original buttery spread (Smart Balance)
  • 2 large omega 3 eggs (4 Grain)
  • 1/8 tsp thyme
  • 1/8 tsp oregano
  • dash fine sea salt
  • dash freshly ground pepper
  • 1 thin slice reduced-fat lacy Swiss cheese (Boar’s Head)
  • no stick cooking spray (PAM)


  1. Cut bagel in half and toast in toaster to desired brownness and crispiness. Spread buttery spread on bagel halves.
  2. Preheat a small frying pan on medium heat. Crack eggs in a small bowl and briefly beat with a fork. Spray pan with no stick cooking spray. Pour egg mixture into pan. Using a spatula, scramble eggs for 2 minutes or until cooked. Place cheese on top of eggs to melt; use spatula to cut cheese and stir into eggs. Add thyme, oregano, sea salt, and pepper.
  3. Scoop eggs onto bottom of bagel. Close to make a sandwich. Enjoy!

Serves: 1

  • Nutrition note: Add herbs to your eggs for an antioxidant boost.

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