Mini Avocado Bagels with Scrambled Egg Whites or Poached Eggs

I am deeply in love with this dish. Buttery, fluffy scrambled eggs, piled on top of creamy avocado and a crisp toasted bagel, and then dotted with ripe tomato and fresh cilantro. You can't get more dreaminess on a plate. I promise you that. More of a poached egg fan? No problem, you can nestle warm, drippy eggs on top instead!

Here's a better view of those gorgeous poached eggs... When you dip into the eggs, the warm yolk creates the most luscious sauce for this open-faced sandwich.

But why make both? Because I adore scrambled egg whites. Made with melted butter and a little salt and pepper, they're about as light and fluffy as you can get. My boys, on the other hand, prefer poached eggs. The pans are out, the eggs are out, and it's just as easy to make both!

So I made both options... And I chose mini bagels, so there would be more egg and avocado per bite (versus more bagel). It's the perfect ratio. Pick scrambled whites, pick poached, or make both like I did; I know you will freak out for this dish. Breakfast, brunch, mid-afternoon snack - it's a healthy, winning, mouth-watering combination any time of day.

Mini Avocado Bagels with Scrambled Egg Whites or Poached Eggs

1 tablespoon butter
8-10 egg whites (or 2 cups liquid egg whites)
Salt (I used pink salt) and ground black pepper
2 avocados, halved and pitted
4 small mini bagels, halved and toasted
1 tomato, diced
Fresh cilantro leaves for serving
For poached eggs: 
2 eggs per bagel (so, 8 eggs for 4 servings)

To make the scrambled egg whites, melt the butter in a large skillet over medium-high heat. Add the egg whites and cook until they're fluffy and cooked through, but still moist, stirring frequently. Remove the pan from the heat and season the egg whites with salt and pepper. Using a fork, mash the avocado directly onto the toasted bagel. Season the avocado with salt and pepper. Top the avocado with the egg whites, diced tomato and cilantro leaves and serve.
If you want poached eggs, in a large, high-sided skillet, bring about 3-4 inches of water to a simmer over medium-high heat. Crack the eggs into the simmering water and simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the water for 8 minutes.
Using a slotted spoon, remove the eggs from the water and arrange them on top of the avocado. Season the poached eggs with salt and pepper and top with diced tomato and cilantro leaves.
Serves 4