Description
A delicious bagel breakfast sandwich featuring bacon, egg, and cheese with a spicy mayo spread.
Ingredients
Scale
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) ketchup
- 1 teaspoon (5 ml) hot sauce
- 1½ tablespoons (21 g) unsalted butter, divided
- 2 bagels, sliced
- 4 large eggs
- 4 slices cheddar or American cheese
- 4 slices cooked bacon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: In a small bowl, stir together the mayonnaise, ketchup, and hot sauce until the mixture is well combined. Set aside.
- Step 2: Spread ½ tablespoon (7 g) of butter evenly on the cut sides of the bagels. Set the buttered bagels aside to prepare the rest.
- Step 3: Place a nonstick skillet over medium-low heat and melt 1 tablespoon (14 g) of the butter. Once melted and the butter has stopped bubbling, gently crack the eggs into the pan, spacing them evenly without crowding.
- Step 4: Let the eggs cook undisturbed for about 2 to 3 minutes. Season the eggs with kosher salt and freshly ground black pepper to taste. Observe that the edges of the eggs begin to set while the yolks remain runny if desired.
- Step 5: Carefully flip each egg using a spatula. Immediately place one slice of cheese on top of each egg. Continue cooking the eggs with cheese on top for an additional 2 to 3 minutes until the cheese melts and the eggs reach preferred doneness. Stacking the eggs side by side after cooking can simplify assembly.
- Step 6: Using the same skillet, place the buttered bagel halves cut side down and toast them until they turn golden brown. Toasting time is approximately 2 minutes; adjust as necessary to obtain a crispy texture.
- Step 7: Spread a generous amount of the prepared spicy mayo onto the toasted sides of the bagels. Layer the cooked eggs with melted cheese evenly. Top with the bacon slices. You may add extra toppings if desired.
- Step 8: Finish optionally with a drizzle of hot sauce over the assembled sandwich for added spiciness.
Notes
- Room Temperature: Store sandwiches in an airtight container at room temperature, away from direct sunlight, for up to 2 days.
- Refrigeration: Place in an airtight container inside the refrigerator for up to 5 days. Reheat gently to avoid drying out the eggs.
- Freezing: Wrap sandwiches tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If bagels become soggy, return them to the skillet and toast for an additional 2 minutes on medium heat until golden brown and crisp before assembling.
- To prevent overcooked eggs, maintain medium-low heat during cooking and flip eggs after around 2 minutes to keep yolks runny.
- If the spicy mayo taste is mild, mix in an extra ½ teaspoon (2.5 ml) of hot sauce for more heat before spreading.
- For better cheese melt, cover the pan with a lid during the last minute of cooking the eggs after flipping.
- Crispier bacon can be achieved by cooking it in the skillet at medium heat for an additional 2 minutes per side before adding to the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg