Years ago when I lived in Tahoe I worked across the street from a bagel shop and would frequent there quite often. One of my favorites from the shop was an everything bagel smothered with garlic cream cheese then topped with slices of tomato and avocado covered with melted havarti cheese and sprinkled with Garlic Pepper. This was my go to breakfast in the morning.
However, it was pricy eating out everyday. SOOOOOOO, I decided I could make it myself — and boy how easy it was.
Now fast forward 10+ years and throw in being gluten intolerant… and you have gluten free bread instead of an everything bagel. I tend to use what I have on hand at home to make my broiled breakfast than go out of my way to get every ingredient.
I always seem to have provolone cheese on hand and there was leftover diced tomatoes from tacos the other night in the refrigerator so that is what I used but by all means go ahead and use freshly sliced tomatoes or whatever cheese you prefer.