Hidden-Egg Bagel Sandwich

Preheat toaster oven on Toast setting. Open split bagels and use your fingers to carefully dig out the interior bread. Leave at least a 1/8 inch layer of interior so you don’t break through the bagel’s crust. Spread the insides of each scooped out bagel with softened butter and toast until crispy and golden, about 3 minutes. Remove bagels from toaster oven. Squeeze Sriracha sauce into the bottom bagel halves and top with cheese.

Adjust toaster oven settings and preheat to 350ºF. Grease donut pan well with cooking spray. Crack 1 egg into a ramekin and carefully pour it into a donut pan cavity. Gently drag a toothpick through the yolk, left to right, to break it up and spread a bit. Repeat with remaining egg. Sprinkle eggs with salt and pepper.

Bake eggs at 350ºF for 8–11 minutes. Start checking at 8 minutes, you are looking for the whites to be fully set (no jiggle) and yolks cooked through. Run an offset spatula or knife around the edges of the eggs in pan before removing them.

While eggs are cooking, stir together mashed avocado, sliced grape tomatoes and chopped arugula. Season with salt and pepper to taste.

To assemble sandwiches, place a cooked egg in each bottom bagel half. If the bagel’s center hole is too large, just slice the egg in half to fit. Spoon avocado mixture into the bagel tops, pressing it into the empty cavity with the back of your spoon. Sandwich the bagel tops and bottoms together and enjoy.