About the Recipe
This was the perfect breakfast sandwich whether we had class, it was the weekend, or after a night of drinking. The simple flavors come together in harmony to make something greater than you could imagine. This is a must try.
Ingredients
Bagel Sliced in Half
2 Strips of Bacon
1 Egg
1 Slice of Cheese
Smoked Gouda,
Muenster,
Provolone,
or just classic American
Hot Sauce of your Choice
Valentina
Sriracha
Preparation
I use a cast iron usually for this recipe, which is what I'd recommend. Carbon steel and stainless steel will work as well, I'm just against non-stick, but if that's all you have, then go for it.
If your bagel isn't sliced, slice it in half and toast it until lightly brown. Remove the bagel and set aside.
Add your bacon to the pan on low-medium heat and let the bacon slowly render out some fat and get crispy, ~7 minutes. Remove the bacon and cover in paper towels to soak up some fat and crisp up some more. Cut the bacon in to pieces as big as the bagel.
Turn the heat up on your pan to medium, leaving the bacon fat in there. Crack your egg in to the pan and let it cook for about two minutes. Flip it and let cook for 30 seconds and flip again. Remove from heat and get ready to assemble.
On the bottom bagel half, add your cheese and half of your bacon. Top with the egg, your hot sauce of choice, and the remaining bacon. Put the other bagel half on top.
Enjoy!