New York bagel with scrambled eggs and cheese Recipe
A New York breakfast classic: a springy bagel filled with fluffy scrambled eggs and melted cheese. It’s a quick but substantial breakfast that Americans grab on their way to work with a cup of coffee in hand. At home you can recreate that vibe without the rush or the line at the bagel stand.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- bagel - 2 pieces
- eggs - 4 pieces
- yellow cheese slices - 4 slices
- butter - 15 g
- milk - 20 ml
- chives fresh - 2 tablespoons
- salt - 2 pinches
- black pepper ground - 1 pinch
Main Ingredient:
eggs
Preparation
- Slice the bagels in half horizontally. If you like your bread crispy, toast them for 2–3 minutes in an oven preheated to 180°C or in a toaster until lightly golden.
- Finely chop the chives. Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk thoroughly with a fork or whisk until the mixture is uniform.
- Melt the butter in a pan over medium heat. Pour in the egg mixture and cook slowly, gently stirring with a silicone spatula every few seconds.
- When the scrambled eggs begin to thicken but are still slightly creamy and glossy, remove the pan from the heat – they will continue to cook in the residual heat. Stir in the chives.
- Place 1–2 slices of cheese on each bottom half of the bagels. If you want the cheese to be very melted, you can put just the bagels with cheese into the warm oven for 1–2 minutes.
- Spoon the hot scrambled eggs over the cheese, cover with the top half of the bagel, and press gently. Serve immediately while the eggs are warm and the cheese is soft.
Storage
In fridge:
1 days
Freezing:
No
This sandwich tastes best freshly made. If you must keep it, wrap it in foil and store in the fridge for up to a few hours, then gently reheat in the oven. Avoid microwaving for too long, as the eggs can become rubbery.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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