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a closed onion bagel sandwich sliced through the center into two halves, with the cut cross-sections clearly showing a firm fully set yellow-yolk-and-white egg occupying the enlarged central hole of the bottom bagel ring at the same height as the surrounding bottom bread rather than sitting in a separate flat egg layer above it, topped with melted smoked Gouda, crisp bacon and a thin red tomato jam layer under the onion bagel top, without scrambled eggs or garnish
Rachel Kim

Bacon Egg and Cheese Bagels

Make the bagel holes wide enough to hold the eggs before the skillet gets hot, because trimming a half-cooked sandwich is an awkward way to start breakfast. The egg cooks inside the lower bagel half, then bacon and smoked Gouda finish the filling above it. A quick tomato jam stays put much better than a slippery raw tomato slice. Cook the bacon while the jam reduces, and keep both ready before starting the egg-filled bagels so you can close the sandwiches while the cheese is still soft.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large onion bagels split
  • 8 slices bacon
  • 8 oz cherry tomatoes finely chopped
  • 1 tbsp light brown sugar
  • 1 tsp apple cider vinegar
  • 1/8 tsp fine salt
  • 4 large eggs
  • 4 oz smoked Gouda sliced
  • 1 tbsp unsalted butter divided

Method
 

  1. Heat oven to 400°F. Put bacon on a rimmed sheet pan and bake for 15 to 20 minutes until browned and crisp; drain on paper towels.
  2. Meanwhile, simmer tomatoes, brown sugar, vinegar and salt in a small saucepan over medium-low heat for 12 to 15 minutes, stirring, until thick enough to hold a spoon trail.
  3. Enlarge the hole in each bottom bagel half to about 2 inches across with a small round cutter or knife, keeping the outer ring intact. Toast the cut faces of the top halves in a dry skillet for 1 to 2 minutes.
  4. Melt half the butter in a large nonstick skillet over medium-low heat. Put two bottom bagel rings cut side down in the pan and crack one egg into each hole; cover and cook for 3 to 4 minutes until the whites are mostly set.
  5. Turn carefully so the cut faces point up and cook for 2 to 3 minutes more until the eggs reach 160°F. Divide half the Gouda between the two bagels, cover for 30 seconds to melt and lift onto plates.
  6. Repeat with remaining butter, bottom rings, eggs and Gouda. Put two bacon slices on each cheese-topped bottom, spread the tomato jam over the four top halves and close the sandwiches.
  7. Rest for 1 minute before cutting; the egg should remain held in the bagel ring rather than sliding out as a separate fried egg.