INGREDIENTS
2 bagels, split
2 tablespoons butter
4-6 slices beef, pork, or turkey bacon, halved crosswise
1 tablespoon olive oil
4 large eggs (reserve 2 egg yolks)
Kosher salt and black pepper
4 slices of your favorite cheese
Ketchup or hot sauce, or both (optional)
INSTRUCTIONS
Preheat your oven to 400°F (200°C).
Heat a large nonstick skillet over medium heat. Grease the skillet generously with butter.
Place the cut sides of the bagels in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Remove and set aside.
Place the bacon in the skillet starting with a cold pan to allow the fat to render slowly. Cook for about 2 minutes on one side, then add 2 tablespoons of water. Continue cooking over medium heat until the bacon is crisp-tender, flipping once the first side has crisped. Timing will depend on the thickness of the bacon. Remove and set aside.
Place one large bowl and two small bowls on your counter. Crack two of the eggs on a flat surface for a clean break. Separate the eggs by allowing the whites to flow into one bowl and transferring the yolks to each of the small bowls. This method ensures no yolk contaminates the whites.
Crack the remaining two eggs into the bowl with the whites. Whisk until smooth and season with salt and pepper.
Add olive oil to a nonstick skillet set over medium-low heat. Pour in the whisked eggs, cover with a lid, and let cook for a couple of minutes until the omelet is set. Remove from heat and cut into slices to fit the bagel.
Place the toasted bagel bottoms in the skillet. Top each with a slice of the omelet, bacon, and cheese. Place the toasted bagel tops on each sandwich.
Gently pour one reserved egg yolk into the center hole of each bagel.
Transfer the assembled bagels to the preheated oven and cook for a few minutes until the cheese melts and the yolk is warmed through.
Remove from the oven and serve immediately. Add ketchup, hot sauce, or both for extra flavor.
Recipe Notes:
When it comes to cooking bacon, I rely on two favorite methods, each suited to different occasions. For smaller servings, I prefer the stovetop method with a touch of water in the pan to ensure even cooking and minimize splatter. However, when cooking for more than two people, oven-roasting becomes my go-to technique—it’s effortless and yields beautifully crisp bacon with minimal fuss.
Bacon in a Skillet:
Start by laying the bacon in a cold skillet—trust me, starting cold lets the fat render slowly, giving you that perfectly even, golden crisp. If you want to elevate things just a bit, try adding a splash of water to the pan—it helps keep the cooking gentle and the bacon beautifully tender as it crisps.
Cook it over medium heat, letting it sizzle softly. When one side turns that perfect shade of golden-brown and crispy, flip it and let the other side catch up. Timing will depend on how thick the bacon is, so just keep an eye on it.
Once it’s reached that sweet spot of crisp and tender, transfer the bacon to a plate lined with paper towels to soak up any extra grease. Serve it right away and savor every bite—because let’s face it, there’s nothing quite like bacon done just right.
Oven-Roasted Bacon:
Start by setting your oven rack in the middle position and preheating it to 400°F—this ensures even cooking. Lay the bacon slices in a single layer on a large rimmed baking sheet or any shallow baking pan; no overlapping here, just give each slice its space to shine.
Pop the pan into the oven and let the magic begin. After about 5 or 6 minutes, when the fat starts to gently render, rotate the pan front to back. Trust me, this little step makes all the difference for perfectly even crisping.
Continue roasting until the bacon reaches that irresistible golden-brown perfection. If you’re working with thinner slices, it’ll take another 5 to 6 minutes; for thicker cuts, plan on 8 to 10 minutes. Keep a close eye—it’s worth it.
Once the bacon is just how you like it, use tongs to transfer it to a plate lined with paper towels, letting any extra fat drip away.
Toasting the Bagel:
Alright, let’s talk bagels. Personally, I love toasting mine in a pan with a little butter—it gives the bagel this gorgeous, golden crust and just a touch of richness. But hey, if you’re short on time, no problem! Pop it in the toaster and slather on the butter while it’s still warm. Either way, it’s all about that buttery goodness.
Cheese:
When it comes to cheese, I’m all about sharp cheddar. It’s bold, tangy, and melts like a dream. But listen, this is your sandwich—if pepper jack is calling your name or you’re a die-hard fan of American cheese, go for it! You’re in charge here. Have some fun and make it yours.
Condiments:
I can’t serve a breakfast sandwich without ketchup and hot sauce—it’s practically a rule in my kitchen. Ketchup brings that sweet tang, and hot sauce adds just the right amount of kick. Trust me, it’s the perfect way to tie all the flavors together. Don’t skip this—you’ll thank me later.
Overcooking the Egg Yolks:
The yolks are the star of the show here. You want them warm and just runny enough to create that magical, silky sauce when you bite in. They only need a few minutes in the oven—just enough to set slightly. Overcook them, and you lose that oozy, indulgent texture. Nobody wants that kind of heartbreak, right?
So there you have it—some tips to make your Bacon Egg And Cheese breakfast sandwich absolutely legendary. Have fun, get messy, and enjoy every bite!
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