Extra Green Breakfast Sandwich

Ingredients:

1 gluten free bagel - canyon

¼ cup of dairy free cheese - daiya

Handful of spinach

⅓ avocado

1 red potato

Salt

Pepper

⅛ cup of diced red onions

1 egg

Pam spray

Directions:

1. Slice gluten free bagel in half and toast it. (I like mine just light brown but still crunchy!)

2. Once the bagel is done toasting, add the shredded cheese to one side, melting the cheese from the warmth of the bagel. (Later, after the egg is fried you will add on top of the cheese side to finish melting the cheese.

3. Slice the red potato into ⅛” thin slices.

4. Spray a small frying pan with healthy oil spray (Pam). Lay the potato slices side by side without overlapping and sprinkle with salt and pepper. Let the slices continue to cook on medium heat until browned, then flips, salt and pepper, and cook again until the opposite side is browned.

5. Remove from pan and set on paper towel to absorb excess oil spray.

6. Slice the avocado and add ⅓ of the slices to toasted bagel side (side without cheese).

7. In the already used frying pan, spray again with healthy oil spray and crack an egg into the already warmed pan. Let the egg cook for 3-5 minutes until yolk is cooked half way then flip to cook yolk on the remaining side.

8. Once complete, add the egg on top of the bagel side with cheese.

9. Lauer sliced onions on top with spinach and then add the potato slices before topping with the avocado side.

10. Enjoy!