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Bacon Egg and Cheese Bagels on a plate
Andrew Fowler

Bacon Egg and Cheese Bagels

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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. Bake bacon on a rimmed sheet 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 12 to 15 minutes, stirring, until a spoon leaves a trail.
  3. Widen each bottom bagel hole to about 2 inches with a small cutter or knife, keeping outer ring intact. Toast top halves cut-side down in a dry skillet 1 to 2 minutes.
  4. Melt half the butter in a large nonstick skillet over medium-low. Place two bottom rings cut-side down; crack one egg into each. Cover; cook 3 to 4 minutes until whites mostly set.
  5. Carefully turn cut-side up; cook 2 to 3 minutes more until eggs reach 160°F. Divide half the Gouda between bagels; cover 30 seconds to melt. Transfer to plates.
  6. Repeat with remaining butter, rings, eggs, and Gouda. Top each with two bacon slices. Spread tomato jam over four top halves; close sandwiches.
  7. Rest 1 minute before cutting, keeping eggs held inside bagel rings.