Saturday, November 12, 2011


This is hands down my favourite breakfast that I've made in quite a while. The idea is so simple, but the results are so incredibly delicious. You could play with it and add some lettuce, tomatoes, or avocados. I'm sure it would be good, but why mess with perfect simplicity?

I did make one change to this recipe. Instead of browning the bagel in butter, I used some of the bacon fat from cooking the bacon. Why waste bacon fat?

One year ago: Fettucine Alfredo
Two years ago: Pecan Pie

Bagel-Egg (from Sexy: Cuisiner Pour Deux ... note this book is in French)

1 sesame seed bagel (Montreal bagels preferred of course!)
2 tsp bacon fat, reserved from cooking bacon (or butter)
2 eggs
6 slices of bacon, cooked
1 cup shredded cheese (cheddar, mozzarella or gruyere) (I found 1 cup to be a bit much)
salt and pepper

1. Preheat oven to 400F.
2. Slice bagel in half. In an oven-safe frying pan, heat bacon grease on the stove or melt butter. Place bagel cut side down in pan and let brown for a few minutes. Remove from heat.
3. Break an egg in each bagel hole being careful not to break the yolk (I found it easier to break into a small bowl and pour in).
4. Cover each egg with 3 slices of bacon and top with the cheese.
5. Place skillet in the oven and bake for 5 minutes until cheese is melted and egg white is set (yolk will still be liquidy and delicious).
6. Season with salt and pepper to taste.

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