Slowly omit Bacon
If Bacon starts in the cold pan, the fat can leak evenly. At too high heat, the edges burn before the slices are completely crispy.
American Recipe
Bagel with bacon and egg
This bagel with bacon and egg is prepared in the pan and put directly warm together. Fresh cheese keeps the bread juicy, Cheddar melts on the egg and chives brings a fresh contrast to the salty bacon.
Total time
25 min
Calories
620 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Support Bagel with Bacon and egg stable
A breakfast bagel tastes best when the textures remain clear: Bacon is slowly left out crispy, the cut surfaces of the bagel are roasted golden brown and the egg cooks only shortly before assembly. Place the cheddar on the still hot egg so that it melts. Fresh cheese on both sides of the bagel prevents liquid egg yolk or roast juice from immediately pulling into the bread.
Breakfast
Summer Recipes
Meat
Recipe
Bagel with bacon and egg
Roasted bagel, crispy bacon, fried eggs, cheddar and cream cheese make a hearty breakfast, which is ready in 25 minutes.
Ingredients
2 servings
Method
-
1
Prepare Bagels
Halve bagels horizontally. Provide cream cheese, cheddar and chives so that the hot components can be assembled later without waiting time.
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2
Bakon crispy roast
Place Bacon in a cold pan and leave out slowly for 6 to 8 minutes at medium heat. Turn several times until the slices are crispy. Drain on kitchen paper.
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3
Roasting bagel halves
Drain excess bacon fat except for a thin film. Roast bagel halves with the cut areas downwards 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 the pan and beat in eggs. Fry in medium heat until the egg white is firm. Lay on cheddar, cover the pan for 30 to 60 seconds and let the cheese melt. Season with pepper.
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5
Compose Bagels
Place on each lower half Bacon and a cheese dairy. Add chives and chilli sauce as desired, place on top half of the bagel and serve immediately.
Kitchen know-how
Tips for Bagel with bacon and egg
Cook egg yolks at will
For a clean sandwich bite, the egg yolks can remain slightly creamy instead of very liquid. Pregnant, elderly or immunocompromised people should cook the egg completely.
Variations
How to adapt this recipe
Spread a half crushed avocado with a little lemon juice onto the bagels and reduce the cream cheese to a thin layer.
Replace Bacon with 150 g strong roasted mushrooms. Season with smoked paprika and little soy sauce.
Nutrition per serving
620kcal
52.0 gCarbohydrates
29.0 gProtein
33.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bagel with bacon and egg
Roast the cut areas, brush both sides thinly with cream cheese and let the bacon drain off for a short time. Very liquid egg yolk makes the bagel soft faster.
Bacon can be fried the day before and heated briefly in the pan. You should roast or fry bagel and egg just before eating.
Natural, sesame or whole grain bagels work well. Very sweet varieties cover the savoury taste of bacon, egg and cheddar.
Lay it on the almost finished egg and cover the pan for a short time. The enclosed steam melts the cheese without the egg under side becoming too dark.
Yes. Put it on baking paper and bake it at 200 °C top/underheat for about 12 to 18 minutes. The exact time depends on the thickness of the slices.
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