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Avocado and Tomato Bagel Sandwich

  • Author: Joscelyn | Wife Mama Foodie
  • Total Time: 10 minutes
  • Yield: 1 sandwich 1x


These avocado and tomato bagel sandwiches make a delicious breakfast or lunch! The combination of flavors is so fresh and summery! Add an egg for extra protein or leave off and use dairy free cream cheese to make it vegan friendly. Just use a gluten-free bagel to make it completely gluten-free!



Bagel Sandwich: (makes 1)

1 toasted bagel (Use gluten-free if needed. I like everything bagels)

1/2 avocado, pitted and sliced or mashed

23 tomato slices, from your favorite tomato (I like heirloom tomatoes)

several basil leaves, roughly chopped/chiffinade

12 tablespoons chive and onion cream cheese, recipe below

generous pinch of salt and pepper

Chive & Onion Cream Cheese:

8 oz. regular or dairy-free cream cheese, softened

34 tablespoons minced red onion, more or less to taste

12 tablespoons chopped chives, more or less to taste

24 chive blossoms, broken up and petals separated, optional

pinch of salt and pepper


Chive & Onion Cream Cheese:

In a small bowl, beat together cream cheese, red onion, chives, and chive blossoms. Season with salt and pepper, to taste. Best if made ahead of time so the flavors have time to develop, but I’ve also used it right after making. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Bagel Sandwich:

Spread a generous amount of chive and onion cream cheese on one or both bagel halves. Layer bottom half of bagel with tomato slices, then top with a sprinkle of salt and pepper. Add avocado, then the fresh basil. Place other half of bagel on top and enjoy!

  • Prep Time: 10 mins