Toast up your bagels or bread. Spread with mayo and set aside.
Whisk up chickpea flour, turmeric, baking powder and salt in a medium bowl. Add water and whisk until smooth.
Heat up large nonstick pan on medium heat with avocado oil. Pour ¼ cup of the chickpea mixture on pan, like a pancake. Repeat with remaining batter. Let cook for 1 – 2 minutes, until firm enough to flip. We’re not looking for the egg to brown, you want to maintain a soft texture inside. Flip, add cheese and let cook for one to two minutes more. Place eggs on the bagels.
Add spinach to pan with a tablespoon of water and stir constantly until wilted, about a minute. Remove from heat and pile on bagels. Add sliced avocado and hot sauce to sandwiches and serve.
Tips
- If making a single serving, use ¼ cup each of chickpea flour and water, ⅛ teaspoon each of turmeric, baking powder and salt. I’ll usually just wilt the greens in the same pan while I cook the chickpea egg to save a step.- You can also use a chickpea and fava flour blend which is sometimes easier to find at supermarkets.