New York Style Breakfast: Bacon, Egg And Cheese Bagel

October 31, 2014  |  

If you’re a New Yorker, you’ve had a billion of these while running to work, at a breakfast meeting, in the wee hours of the morning to soak up some of that partying…Ironically the last time I had a bacon, egg and cheese bagel (one of the best I’ve had) I was on a golf course in the Bronx, hanging with American Express and folks from the USGA, yeah, I’m so New York.

Back to the breakfast at hand, we’re not re-inventing the wheel here, no fancy ingredients (unless you choose to remix it, see below) it’s basically a great, crunchy bagel, with salty bacon, melty cheese and a buttery fried egg sandwich. If you’re into that kind of thing, this recipe is for you. Of course there are may variations on the bread (toast, English muffin, croissant, roll), bacon (turkey is my preference, but pork or beef rock), cheese (American, cheddar, Swiss, the list goes on), it’s all up to you. I like to make these on busy days when I’m not sure when/where lunch is going to happen. A bacon, egg and cheese bagel is also great for long car trips, make ’em and pack in parchment paper and aluminum foil, and when you unravel 20 minutes into your drive, it’s still warm goodness.

 INGREDIENTS

  • 1 bagel of your choice
  • 1 tablespoon unsalted butter, plus more for buttering bagel
  • 2 large eggs
  • 1 thin slice cheese, American or cheddar
  • 2 to 3 slices cooked bacon
  • Ketchup for serving (hot sauce, anyone?)

 DIRECTIONS

  1. Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).

  2. Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.

  3. Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

 

 

For the full recipe, go to Dandridge Decor.

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