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.
This recipe brings the atmosphere of an American breakfast bar into your kitchen with simple ingredients and minimal effort. The combination of chewy bagel, crispy bacon, runny yolk and melted cheese makes it both comforting and satisfying.
Chef's tips
Use good-quality, slightly chewy bagels – they hold the filling better and don’t fall apart. If you like extra crunch, toast the cut sides of the bagel a bit longer. You can also season the mayonnaise with a little mustard or lemon juice for more depth of flavor.
How to serve
Serve the bagel cut in half for easier eating, especially if the yolk is runny. Add a simple side salad or a few slices of cucumber and radish for freshness. It also works well as a grab-and-go breakfast wrapped in baking paper.
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
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
No storage information available for this dish.
This breakfast bagel is my go-to option when I want something that feels like a diner-style treat without leaving home. The recipe is easy to adapt to what you have in the fridge, and it always feels a bit special thanks to the melted cheese and crispy bacon.
