Breakfast sandwich on a stuffed bagel

Breakfast sandwiches with bacon, egg, and cheese are a major hit in my house. We’ve progressed from Dunkin Donuts morning sandwiches to gourmet ones from a local markets and deli as our incomes have improved and our need for quick food has waned. I used to believe our local market’s breakfast sandwich was the finest I’d ever had — until I made my own. I won’t even attempt to convey how amazing this is. I’ll just explain how to make it.

1 nice bagel (any flavor would do! Plain, everything, sesame seed, and egg are my favorites for this sandwich.)
bacon (four strips)
2 eggs, extra big
3 slices American cheese (or swiss, cheddar, or any other cheese you like)

2 American cheese slices (or swiss, cheddar, or whatever you like best that melts well)
2 tablespoons unsalted butter
seasoning with salt and pepper

Make it this way:

Step 1: In a cast iron pan, cook the bacon strips until crispy. There’s no need to add butter because the bacon grease will enough. Remove the bacon strips from the pan and set aside to cool. Remove the pan from the heat but do not turn it off. Toast your bagel in the toaster while you wait.

Step 2: In the same pan where you cooked your bacon, crack your eggs. In the grease from the bacon. Have faith in me. Cook the egg whites by spooning the hot bacon oil on top of them until they’re done. Maintain the yolk’s integrity. Add a bit of salt and pepper to taste.

Step 3: Spread butter on your bagel. When the eggs are done, place one piece of cheese on top of each one and allow it to melt (all in the pan).

Step 4: Carefully arrange one egg with cheese on top of a bagel half, top with 2 slices of bacon, top with the second egg with cheese, add 2 more strips of bacon, and top with the bagel top.

Step 5: Break the yolk by pressing down on the top of the bagel sandwich. As the yolk drips down the edges of your sandwich, keep an eye on it. Enjoy it while it’s still hot!

Until next time, take care!