The Brunch Club Recipe

Make sauce

In a small bowl, combine 2 tbs mayonnaise and 1 tbs Greek yogurt. Add 1 tsp minced garlic, 1/2 tsp fresh lemon juice, 1/2 tsp olive oil, and 1/4 tsp honey if using. Whisk until smooth. Season with 1/8 tsp salt, 1/16 tsp black pepper and 1/8 tsp smoked paprika (optional). Taste and adjust lemon or salt as needed. Refrigerate while you prepare the sandwich to let flavors meld.

Toast bagel

Preheat a skillet over medium heat or use a toaster. Lightly butter the cut sides of the everything bagel (1 tsp butter total). Place cut-side down in skillet or into toaster and toast until golden and crisp, about 2–4 minutes in a skillet or according to your toaster.

Cook egg whites

While the bagel toasts, heat a nonstick skillet over medium-low and spray or wipe with a little oil. Pour 3 egg whites into the skillet. Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Using a spatula, gently stir and fold the egg whites until softly set but still moist, about 2–3 minutes. Remove from heat just before fully firm—they'll continue to set on the hot pan.

Assemble hot layers

Place the provolone slice on one toasted bagel half immediately after toasting so it softens slightly. Top the cheese with the warm egg whites to help the cheese melt further.

Add produce and bacon

On the other bagel half, spread about half of the prepared creamy garlic sauce (approximately 1 tbs). Mash the 1/2 ripe avocado lightly with a fork and season with a pinch of salt and pepper; spread over the sauced bagel half. Layer the 2 tomato slices on top of the avocado, then arrange the 2 bacon strips over the tomato. Add 1/2 cup packed arugula on top of the bacon.

Finish and serve

Flip the egg/provolone-topped bagel half onto the assembled avocado/bacon/arugula half. Drizzle the remaining creamy garlic sauce (about 1 tbs) around the edge or spread thinly on top if desired. Press lightly, slice in half if preferred, and serve immediately.