Slowly skip bacon
If bacon starts in the cold pan, the fat can evenly escape, and if the heat is too high, the edges will burn before the slices are completely crispy.
American Recipe
Bagel with bacon and egg
This bagel with bacon and egg is prepared in a pan and put together directly warm. Cream cheese keeps the bread juicy, cheddar melts on the egg and chives bring a fresh contrast to the salty bacon.
Total time
25 min
Calories
620 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Top bagel with bacon and egg
A breakfast bagel tastes best when the textures remain clear: Bacon is left out until crispy, the cut surfaces of the bagel are roasted until golden brown and the egg is cooked just before assembling. Place the cheddar on top of the still hot egg so that it melts. Cream cheese on both halves of the bagel prevents liquid egg yolk or roasting juice from immediately being absorbed into the bread.
Breakfast
Summer Recipes
Meat
Recipe
Bagel with bacon and egg
Roasted bagel, crispy bacon, fried egg, cheddar and cream cheese make a hearty breakfast that can be done in 25 minutes.
Ingredients
2 servings
Method
-
1
Prepare bagels
Halve bagels horizontally. Prepare cream cheese, cheddar and chives so that the hot ingredients can be assembled later without waiting.
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2
Bacon crispy fry
Place the bacon in a cold pan and leave to drain over a medium heat for 6 to 8 minutes. Turn several times until the slices are crisp. Drain on kitchen paper.
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3
Roast bagel halves
Drain the excess bacon fat except for a thin film. Toast the bagel halves with the cut sides down for 2 to 3 minutes in the same pan. Remove and spread with cream cheese.
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4
Roast eggs and melt cheese
Melt butter in a pan and beat eggs in. Fry over medium heat until the egg white is firm. Place cheddar on top, cover pan for 30 to 60 seconds and melt the cheese. Season with pepper.
-
5
Bagels
Place bacon and a cheese fried egg on each bottom half. Add chives and chilli sauce if desired, top with the top half of the bagel and serve immediately.
Kitchen know-how
Tips for Bagel with bacon and egg
Cook the egg yolks to taste
For a clean sandwich bite, the egg yolk can remain slightly creamy instead of very liquid. Pregnant, elderly or immunocompromised people should cook the egg thoroughly.
Variations
How to adapt this recipe
Spread half a crushed avocado with a little lemon juice on the bagels and reduce the cream cheese to a thin layer.
Replace bacon with 150 g of vigorously fried mushrooms. Season them with smoked paprika and a little soy sauce at the end.
Nutrition per serving
620kcal
52.0 gCarbohydrates
29.0 gProtein
33.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bagel with bacon and egg
Toast the cut surfaces, spread both sides with cream cheese and let the bacon drain briefly. Very liquid egg yolk makes the bagel soften faster.
Bacon can be fried the day before and warmed briefly in the pan. Bagel and egg should be roasted or fried just before eating.
Natural, sesame or whole wheat bagels work well. Very sweet varieties cover the savoury taste of bacon, egg and cheddar.
Place it on the almost finished egg and cover the pan briefly. The trapped steam will melt the cheese without the egg underside becoming too dark.
Yes. Place it on baking paper and bake at 200 ° C / 325 ° F / gas mark 5 for about 12 to 18 minutes. The exact time depends on the thickness of the slices.
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