Bacon, egg and cheese bagel
The deli-counter classic at home: crisp bacon, fried eggs and melty American cheese stacked on a toasted bagel, ready in 20 minutes.
- 20 min total
- 18 min hands-on
- Anyone can make this
- Serves 2
- About $2.24 a serving
- 740 calories
Dolly says: It’s ready in 20 minutes, start to finish.
Ingredients
For 2 servings.
- 4 slices bacon
- 2 bagels, split
- 4 large eggs
- 2 slices American cheese slices
- 1 tsp hot sauce, for serving (optional)
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 740 calories, 33 g protein, 56 g carbs and 42 g fat, and costs about $2.24 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
Lay the bacon in a cold large nonstick , then set it over medium heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Starting in a cold pan melts the fat slowly, so the bacon cooks flat and crisp instead of curling and burning.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cook 8 to 10 minutes, turning now and then, until deep and all over. Move it to a paper towel.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 9 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Pour off all but about 1 tablespoon of the fat into a heatproof cup.
Medium heat
Dolly’s tip: Never pour bacon fat down the sink. Let it cool in the cup, then throw it away.Toast the split bagels.
Crack the eggs into the skillet in two pairs, so their whites run together, sprinkle with salt and pepper and break the yolks with the spatula.
Medium heat
Cook 2 minutes, then flip each pair and top it with a slice of cheese. Cover and cook 1 to 2 minutes more, until the eggs are fully set and the cheese .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Stack each egg pair on a bagel bottom with 2 slices of bacon and a few shakes of hot sauce if you like, and close it up.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
