Let’s Talk About Breakfast Bagels (Yes, I’m That Person)
I don’t know about you, but mornings in my house teeter between chaos and coffee. Years ago, I discovered that breakfast bagels can actually make the world feel a bit less upside down (well, at least till lunchtime). I remember the first time I tried making them — I’d just moved out, got a toaster that kept burning everything, and let’s just say... bagels became a slight obsession. Turns out, if you load them up with tasty things, even a burned edge is forgivable. Also, I once tried to flip a hot bagel with my fingers — would not recommend, but hey, live and learn!
Why I Keep Coming Back (And My Family’s Take)
I make these breakfast bagels when the fridge is looking sad or when I just can't be fussed with pancakes (sorry, pancakes!). My family goes bonkers for these because everyone can build their own — my partner piles on egg and bacon, while I’m more of a smoked salmon and avo gal (unless the avocado is rock-hard, which is a whole other rant). They’re also my go-to when we have guests, since everyone acts like I’ve summoned breakfast magic. Honestly, sometimes I just want to eat one quietly in my slippers, but that’s rare. Oh, and if your bagel gets squished in the toaster, just call it “rustic.”
Here’s What You’ll Need (And What You Can Swap)
- 2 good bagels (any kind, really — I sometimes grab everything bagels, but plain is fine. My gran swears by the local bakery, but supermarket ones haven’t let me down yet)
- 2 large eggs (or skip ’em and use tofu scramble if you’re feeling fancy or vegan)
- 4 rashers bacon (swap for turkey bacon, or leave out if you’re not feeling carnivorous — I’m not the bacon police)
- A handful of baby spinach (rocket works too, or honestly sometimes I just chuck in some leftover salad greens)
- 1 ripe avocado, sliced (unless it’s rock-hard, then skip or mash it with a bit of lemon)
- Cheese slices (cheddar is classic, but I’ve used Swiss, or even a cheeky bit of feta when that’s all I’ve got)
- Butter for spreading (cream cheese if you’re feeling indulgent; my friend swears by a vegan spread, and it’s honestly not bad!)
- Salt, pepper, and whatever random hot sauce is lurking in your fridge
How I Put This Together (With Occasional Distractions)
- Slice your bagels and toast them. I use a proper toaster, but if yours is on the blink, the oven grill works (watch it though — I’ve incinerated a few in my time).
- While the bagels are toasting, fry your bacon in a pan until crispy — or however you like it, but I think crisp beats chewy. Set it on paper towel if you want to pretend you’re being healthier.
- Crack eggs into the same pan (less washing up), season with salt and pepper (I get a bit carried away with pepper, but you do you). Fry them sunny side up — or scramble if you’re in a hurry. This is where I sneak a taste of bacon, just to check if it’s ‘done’.
- Spread butter (or cream cheese, or whatever) on the toasted bagel halves. I always do this while they’re piping hot so it melts in nicely.
- Layer on your cheese, then the hot egg (the cheese gets just a bit melty). Add bacon, spinach, and avocado as you see fit. There’s no wrong order, though I once tried putting avocado on first and it slid off — lesson learned.
- Sprinkle with a pinch of salt and a dab of hot sauce if you’re brave. Smush the top on and eat right away. If the yolk runs, you did good!
Little Notes From My Kitchen Mishaps
- Avocados are sneaky — if they’re not ripe, don’t fight it. Use hummus instead. Actually, I think that’s sometimes even better.
- Bacon can stick — I once tried cooking it with less oil. Nope. Just use a bit, it’s not worth the hassle.
- If you forget the cheese, it’s still tasty. But, on second thought, just add a little extra butter.
Some Experiments I’ve Tried (Not All Were Winners)
- I swapped bacon for grilled halloumi once — everyone loved it. Even the carnivores.
- I tried a sweet version with peanut butter and banana. My partner called it “oddly comforting,” but I probably wouldn’t do it again.
- Smoked salmon, cream cheese, dill, and capers — that’s my special-occasion version. Sometimes I add cucumber, but only if I remember.
Equipment I Use (And What to Do If You Don’t Have It)
- Toaster or oven grill — but I’ve even used a dry frying pan in a pinch (camping, anyone?)
- Nonstick frying pan (if you don’t have one, just use whatever, but eggs might stick a bit — not the end of the world)
- Knife for slicing and spreading — I’ve used a teaspoon in a pinch, but it’s a bit of a faff
How to Store Them (But Will You Even Need To?)
If you make extras, wrap them up in foil and stick ’em in the fridge. They’ll keep for a day, maybe two, but honestly, in my house, they vanish before lunch. If you must reheat, do it wrapped in kitchen paper in the microwave (but don’t expect crispiness — it’s not magic).
What I Serve With Breakfast Bagels (Apart From Coffee, Obviously)
I like to pile on a handful of cherry tomatoes or some sliced apple on the side — it feels vaguely healthy, and the kids will eat them if they’re cut into funny shapes. If it’s a weekend, maybe a mimosa (don’t tell my mum). And always (always) more coffee. A side of hashbrowns if we’re feeling fancy or just plain hungry.
Things I’ve Learned The Hard Way (AKA Pro Tips)
- Don’t rush the toasting — I once tried popping bagels under a red-hot grill and wandered off. Came back to smoke and a black crater. Take it slow.
- If your eggs stick, let them cool before scraping — otherwise you’ll just make a mess (I learned this the hard way... several times).
- Layering hot cheese under the eggs makes everything better. Trust me.
Bagel Questions I’ve Actually Been Asked
- Can I freeze these? Yeah, you can freeze bagels before you fill them. I don’t love freezing the finished ones — they’re sort of, well, sad when thawed.
- Is this healthy? Ehh, depends who you ask! If you pile on veggies and go easy on the butter, sure. But I’m not your doctor!
- Can I make this in advance? I mean, technically, yes — but eggs are best fresh. You could prep the fillings and assemble last minute.
- What if I don’t eat eggs? No worries! Try smashed chickpeas or a tofu scramble. There are some fun ideas over at Minimalist Baker — I pinch tips from there sometimes.
- Best bagel brand? Honestly, I just grab what’s on sale. If you want to make your own, try this recipe from Sally’s Baking Addiction — I managed it once, and it was a whole thing, but worth it.
- Can kids help? Sure! Just have them spread the butter or add the toppings (as long as they’re not swinging the knife around... just saying).
And — I know this isn’t really about bagels, but I once tried a breakfast pizza instead. It was... a thing. Let’s just say bagels are safer. Anyway, hope your breakfast bagels turn out as chaotic and delicious as mine. If all else fails, there’s always cereal, right?
Ingredients
- 4 plain bagels, sliced
- 4 large eggs
- 4 slices of bacon
- 4 slices cheddar cheese
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh chives, chopped (optional)
Instructions
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1Preheat a skillet over medium heat and cook the bacon until crispy. Remove and drain on paper towels.
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2In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in the skillet and scramble the eggs until just set.
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3Lightly toast the bagel halves in a toaster or oven.
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4Place a slice of cheddar cheese on each bottom bagel half. Top with scrambled eggs and a slice of bacon.
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5Sprinkle with chopped chives if desired, cover with the top bagel halves, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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