Breakfast bagel with egg, bacon and cheese Recipe
A breakfast bagel is a classic from American breakfast diners and food trucks in big cities. It’s something between a sandwich and a burger: a soft, slightly chewy roll with a hole, filled with egg, bacon and melted cheese. Perfect for when you don’t have time for long cooking in the morning but want something more substantial than a regular sandwich.
United States
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🌙
Supper
🌿
Mild
Salty
Umami
Filling
Warming
Crunchy
Creamy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- bagel - 2 pieces
- egg - 2 pieces
- bacon - 4 slices
- cheese - 2 slices
- butter - 10 g
- oil - 10 ml
- lettuce - 2 leaves
- tomato - 0.5 pieces
- salt
- black pepper
- mayonnaise - 20 g
Main Ingredient:
egg
Preparation
- Slice the bagels in half horizontally. Spread a thin layer of butter on the cut sides.
- Heat a dry frying pan over medium heat and add the bacon slices. Fry for 4–6 minutes, turning occasionally, until browned and crispy. Transfer to a plate lined with paper towel to drain the fat.
- In the same pan, place the cut bagels buttered side down. Toast for 1–2 minutes, until lightly browned and warmed through.
- In a second pan, heat the oil over medium heat. Crack in the eggs, taking care not to break the yolks. Fry for 3–4 minutes, until the whites are fully set and the yolks remain slightly runny (or longer if you prefer them fully set). Season with salt and pepper.
- At the end of cooking, place a slice of cheese on each egg, cover the pan with a lid and heat for another 30–60 seconds, until the cheese is clearly melted.
- Spread mayonnaise on the bottom halves of the bagels. Top with a lettuce leaf and tomato slices.
- Place 2 slices of bacon on the vegetables, then add the egg with melted cheese. Cover with the top half of the bagel and press down gently.
- Serve immediately, while the cheese is still stretchy and the bagel is warm.
Storage
In fridge:
1 days
Freezing:
No
Gotową kanapkę najlepiej zjeść od razu. Jeśli zostanie, owiń ją szczelnie folią i przechowuj w lodówce maksymalnie 1 dzień, potem podgrzej krótko w piekarniku lub na suchej patelni pod przykryciem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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