Carefully cleaning the iron in the hotel room, I then "ironed" the bagel to a toasty crunch.
Next, I rather awkwardly smeared the bagel with peanut butter, using a plastic coffee stirrer, and sprinkled on the remaining ingredients.
Ta-dum! Trail Mix Toast was born.
To my surprise, I really loved it.
Now that I'm home I toast the thin bagel or Ezekiel bread cut side down in a little butter and olive oil on a hot skillet and leave the iron to... well, sit on the top shelf in the laundry room. Because at home I don't even iron clothes, much less bagels.
And I've also taken to sprinkling my trail mix toast with flax or hemp seeds or wheatgerm. I sometimes use almond butter.
It's fun, it's easy, it's healthy and a great snack breakfast to make on the run for yourself or the kiddos.
Necessity, they say, is the mother of invention. And it looks like I've given birth to what I can must humbly admit is destined to become ... a whole new breakfast classic. :)