Breakfast Bagel Sandwich
This single serving breakfast bagel sandwich has soft-scrambled eggs, melted cheddar, and warm deli ham on a buttered toasted bagel. Ready in 10 minutes and cooked in one pan.
Servings: 1 serving
Equipment
Ingredients
- 1 bagel
- 2 tablespoons butter -divided
- 2 large eggs
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1-2 slices cheddar cheese (1 oz)
- 1-2 slices deli ham 1 oz)
Instructions
- Slice the bagel in half and toast both halves until golden brown. No toaster? Place the bagel halves cut-side down in a dry skillet over medium heat for 2 to 3 minutes, until golden and firm.
- Crack 2 large eggs into a small bowl. Whisk with the salt and black pepper until fully blended with no streaks of white.
- Melt 1 tablespoon of butter in an 8-inch skillet over medium heat. Pour in the eggs. As the bottom sets, use the tip of a rubber spatula to lift the edges and let the uncooked egg run underneath the cooked portion.
- When the bottom is set but the top is still slightly wet, lay the slice of cheddar and the slice of ham across the center of the egg. The residual heat will melt the cheese and warm the ham.
- Fold the egg in half over the cheese and ham. Slide the folded egg onto a plate.
- Spread the remaining 1 tablespoon of butter on both toasted bagel halves.
- Fold the egg once more if it's larger than the bagel, then set it on the bottom half. Top with the other half of the bagel and serve right away.
Notes
Heat the skillet before the butter. A hot pan prevents the eggs from sticking, especially in stainless steel. Drop the butter in when the pan is hot enough that the butter sizzles and foams right away.
Whisk the eggs until fully blended. No streaks of white or yolk. Streaky eggs cook unevenly and leave you with white patches in the finished sandwich.
Use medium heat, not high. Medium heat gives the eggs time to set through evenly. High heat overcooks the bottom and turns it rubbery before the top has a chance to cook.
Let the cheese melt before you fold. Give it 20 to 30 seconds once it's on the egg. A cold cheese slice folded inside a hot egg just traps itself, it doesn't melt fully.
Toast the bagel until golden, not pale. A pale, barely-toasted bagel softens fast under the warm egg. Toast it until it's golden brown and firm to the touch.
Butter the bagel while it's hot. Butter spreads evenly on a warm bagel and melts into the cut surface. Cold bagels need you to press the butter on, which tears the crumb.
Nutrition
Serving: 1serving | Calories: 721kcal | Carbohydrates: 57g | Protein: 34g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 467mg | Sodium: 1466mg | Potassium: 344mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1410IU | Calcium: 204mg | Iron: 3mg
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