Breakfast Bagel Sandwich

The perfect breakfast sandwich is the best way to begin your day. This is the type of meal that will put you in a good mood and keep you going until lunch. What’s the secret to a great breakfast sandwich? Let’s begin with the bread. I don’t know of any better base for a sandwich than a bagel. You can choose from plain, sesame or poppy. Unless you’re my mother-in law, who is a huge fan of cinnamon raisins, even when they are savory, I’d avoid the cinnamon raisin.

Bacon, eggs, cheese are the next. This is the holy trinity for breakfast sandwiches. Don’t stop there. You can add a little hot sauce to spice it up, or you could use some slices of creamy ripe Avocado (a great time to use the avocado cool tool to make thin slices). To give it more texture, add some onion, peak-season tomatoes, and maybe a few leaves of crunchy lettuce. Gorgeous, satisfying, sustaining.

  • 2 bagels, sliced bagel cutter
  • 4 tablespoons unsalted butter, divided
  • 4 slices of bacon
  • 4 large eggs

To taste, use freshly ground pepper and kosher salt

  • 2 slices of provolone (or another) cheese
  • 1/2 ripe avocado, sliced
  • 2 thick slices of ripe tomato
  • 2 slices of thin onion
  • Lettuce (optional)
  • Sriracha or another hot sauce to try
  1. Split the bagels horizontally. (Please insert link to the bagel cutter). Heat 2 tablespoons butter in a large skillet on medium heat. The bagel halves should be placed cut side down in the skillet. Cook for 1 to 2 minutes or until golden. Set aside.
  2. Cook the bacon on the pan for 4 minutes each side. Transfer the bacon to a paper towel-lined plate. Pour off any excess fat from the pan. Use paper towels to clean the skillet.
  3. Lightly beat the eggs with the salt and the pepper in a small bowl. In a saucepan, melt the 2 tablespoons butter. Add the eggs. When the bottom is set, use a spatula or a spoon to lift the edges and allow the uncooked eggs to run underneath. The cheese slices should be placed over the eggs when the bottom is nearly cooked but the top is still a little wavy. Allow the eggs to cook another minute. Then fold the sides over the middle of the eggs so it forms a rectangular omelet. Place the omelet on a cutting board. Divide the omelet into two pieces so you have one square for each sandwich.
  4. The cooked eggs should be placed on the bottom of the bagels. Layer the bacon over the eggs. Next, layer the avocado, tomato, onion, and lettuce. Finally, give the bagels a generous drizzle of Sriracha or another hot sauce. Cover the bagels with the tops.
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Food and Drink

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