Breakfast Bagel

• 2 whole wheat Alvarado Street bagels - Freezers
• 4 large free-range Organic Valley chicken eggs - Aisle 1
• 1 tsp. Organic Valley apple cider vinegar - Aisle 3
• 1 large tomato, sliced - Produce
• 1 cup Earthbound Farm baby spinach or spring mix - Produce
• 2 tbsp. extra virgin olive oil - Bulk Aisle 5
• 2 medium cloves garlic, pressed - Produce
• salt and black pepper to taste - Herbs & Spices

Bring water and 1 tsp. vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs. Slice bagels in half and toast. Press garlic into oil and brush on cut side of bagels. Garnish each bagel half with 1/4 cup greens and sliced tomato. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over and is partially set. Remove with the slotted spoon. Place on top of the bagel and vegetables. Season eggs with salt and pepper to taste. Serve open-faced.