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Bagel Breakfast Sandwich

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

For those times you can’t decide between a bagel with cream cheese or a bagel sandwich with an egg, the solution is simple: Have both! Grab your favorite bagel and head to the kitchen to make a loaded bagel-shop sandwich at home — complete with a folded egg, crispy bacon, sliced avocado, and herb cream cheese, of course!

The Best Bagel Sandwiches Start with Folded Eggs

The best eggs for your bagel breakfast sandwich aren’t scrambled, they’re folded! Folded eggs start off much like basic scrambled eggs, but instead of cooking over low heat, you’ll turn the flame up, let the eggs cook undisturbed for about 20 seconds to allow the bottom to set, then push them around the perimeter of the pan. What you get is a sort of scrambled egg-omelet hybrid that stays together and makes for an easy-to-eat sandwich.

Read more: Creamy, Custardy Folded Eggs

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Bagel Breakfast Sandwich

Yield Serves 1

Prep time 5 minutes

Cook time 12 minutes

• shellfish-free
• tree-nut-free
• high-fiber
• fish-free
• peanut-free
• soy-free
• alcohol-free

Per serving, based on 1 servings. (% daily value)

• Calories 958
• Fat 63.5 g (97.7%)
• Saturated 21.7 g (108.7%)
• Carbs 64.4 g (21.5%)
• Fiber 8.6 g (34.5%)
• Sugars 11.4 g
• Protein 35.0 g (70.1%)
• Sodium 1109.8 mg (46.2%)

Ingredients

• 2 slices

  bacon

• 1/2

  medium avocado

• 1

  everything bagel

• 3 tablespoons

  herb cream cheese

• 2

  large eggs

• 1/4 teaspoon

  kosher salt

• Freshly ground black pepper

Instructions

1. Cook 2 strips bacon in a medium nonstick skillet over medium heat until the fat has rendered out and the bacon is crisp, about 10 minutes. Meanwhile, thinly slice 1/2 medium avocado. Slice 1 everything bagel in half crosswise. Toast the bagel until light golden brown. Spread 3 tablespoons herb cream cheese evenly onto the cut sides of the bagel.

2. When the bacon is ready, transfer to a paper towel-lined plate. Pour off all but about 1/2 tablespoon of the rendered bacon fat from the pan.

3. Whisk 2 large eggs and 1/4 teaspoon kosher salt together in a medium bowl until combined. Increase the heat to medium-high heat. Pour the egg mixture into the pan — the edges should pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).

4. Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, about 30 seconds.

5. Immediately slide the eggs onto the bottom half of the bagel. Tear the bacon slices in half and place on top of the eggs. Top with the avocado and close the sandwich with top half of the bagel cream cheese-side down.

6. Gently press down on the top of the sandwich to compact slightly. Cut in half.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.

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Source : food