This bacon, egg and cheese bagel has scrambled eggs, fried bacon, cheese, onions and some rocket (arugula/rucola). What really makes this breakfast sandwich a hit in my opinion is the addition of onions cooked in bacon fat and some balsamic vinegar. A beautiful combination of slight tartness cutting through the bacon and cheese fats. The nuttiness of the arugula just improves the sandwich and adds a well-deserved pop of colour.
Breakfast sandwiches are one of my favourite sandwiches because really they can be eaten any time of day. Another fantastic sandwich idea is this breakfast baguette. If you fancy something completely different for breakfast then this savoury french toast or brown rice porridge are also great recipes to try.
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Ingredients for bacon, egg and cheese bagel
Instructions
Putting this bacon, egg and cheese bagel together is pretty simple. Prepare all the individual ingredients and then stack everything on top. As I do not like soggy buns I am very strategic with where what goes.
The eggs are whisked and scrambled in butter. I love my scrambled eggs with no liquid remaining whatsoever but if you like them a bit more wet or runny then that is fine. The bacon is also fried until crispy.
The grease from the bacon is then used to fry the onions (we are making sure all the flavour stays in our final dish). To make the onions even more flavourful, a splash of balsamic vinegar is added.
Once all the ingredients are ready, assembling the sandwich is easy. Cut the bagel into half and butter it slightly. Then add rocket, bacon, egg, cheese and onions in that order. Add the top half of the bagel and voila!
Substitutions
- Caramelized Onions - If you have some caramelised onions available you can use thosse instead of these balsamic vinegar onions.
- Bread - No bagels? You can absolutely use any other kind of bread which is readily available (tea bread, baguette, sugar bread, sourdough etc.)
- Lettuce- the rocket is easily replaced with lettuce or any other salad of choice.
- Cheese - Gouda is one of my favourite cheeses and my go to. However, you can use any other cheese you have readily available (Edam, hard mozarella etc.)
Storage
Who wants a leftover sandwich that has been sitting for days? Not too many people. However, if this bacon, egg and cheese bagel is too much to eat in one go, you can wrap the other half tightly in aluminium foil. Store it in the fridge for the next day and it is still as delicious. I however wouldn't store it any longer than that.
Top tip
Make sure to shake off any water from the rocket to ensure that you don't get a soggy sandwich.
Bacon, Egg and Cheese Bagel
Ingredients
- 1 bagel
- 2 medium eggs
- 2 rashers streaky bacon
- ½ large onion cut into rings
- balsamic vinegar
- salt
- black pepper
- rocket handful
- butter
Instructions
- Whisk eggs and add black pepper and a pinch of salt.
- Add some butter to a pan and scramble the eggs until set. Cover and set aside.
- Rinse rocket and pat dry with a paper towel.
- Fry bacon in a pan until the fat has rendered and the bacon is crispy. Set aside.
- Using the bacon fat, fry the onions for about 2 minutes, and then add a splash of balsamic vinegar, salt and a bit of water. Cook over low heat until the onions are soft.
- Cut bagel in half and lightly butter.
- Add rocket, bacon, eggs, cheese and then onions in that order to the bottom half of the bagel.
- Add top half of bagel and either cut into half or serve whole.
Video
Notes
- Careful with the salt! The bacon is salty as is the cheese so do not add too much to the eggs or the onions.
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