Bagel Breakfast Sandwich
For those times you can’t decide between a bagel with cream cheese or a breakfast sandwich - have both.
Serves1
Prep5 minutes
Cook12 minutes
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
Bagel Breakfast Sandwich
For those times you can’t decide between a bagel with cream cheese or a breakfast sandwich - have both.
Prep time 5 minutes
Cook time 12 minutes
Serves 1
Nutritional Info
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
Cook 2 strips bacon in a medium cast iron or 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.
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.
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).
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.
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.
Gently press down on the top of the sandwich to compact slightly. Cut in half.