Fresh Mozzarella and Sun-dried Tomato "Fondue"
Everything Bagel with Sundried Tomato "Fondue," Arugula and Fried Egg
During the holidays I made a warm, gooey, savory dip that I called Fresh Mozzarella and Sun-dried Tomato "Fondue." It's not a true fondue, but it's a cheesy, garlicky, messy dip so "fondue" just seemed appropriate as I spent hours dipping bread into the pot and reveling in the bold flavor of the extra virgin olive oil, sun-dried tomatoes and herbs, and swooning from the creaminess of melted fresh mozzarella balls.
Despite my desire to eat every drop of this stuff I had leftovers. So here's the next Leftover Makeover: Everything Bagel with Sundried Tomato "Fondue", Arugula and Fried Egg. You can see I broke my yolk (mmm...) but feel free to fry your egg as long as you like. Can't find arugula? Use fresh baby spinach.
Everything Bagel with Sun-dried Tomato "Fondue," Arugula and Fried Egg
(serves 2)
1 everything bagel, split and toasted
1/4 cup Sun-dried Tomato "Fondue", warmed
1/2 cup arugula
2 eggs, fried to your liking
Place 1/2 a bagel on two plates. Top each bagle with a handful of arugula, a couple of Tbsp of the warmed "fondue" and one fried egg.
