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a closed everything bagel sandwich cut in half, with a neat folded yellow scallion omelet and melted pale-orange American cheese visible between the seeded bagel halves, without bacon or garnish
Rachel Kim

Everything Bagel Egg and Cheese

Fold a thin omelet around the cheese while the egg is still flexible, and you get a compact filling that won’t tumble out of the bagel as loose scrambled curds. Everything seasoning already brings salt and onion to the outside, so the egg only needs a measured pinch and a little scallion. American cheese melts quickly inside the fold without requiring another long stay in the pan. Toast the cut faces while leaving the seeded crust alone, because an everything bagel that’s crunchy all the way through is hard work to bite. This is the straightforward breakfast-counter combination I’d choose when I want the egg to be the main event.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 everything bagels split
  • 8 large eggs
  • 1/4 cup whole milk
  • 2 scallions finely sliced
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter divided
  • 4 oz sliced American cheese

Method
 

  1. Heat the broiler and place bagel halves cut side up on a sheet pan. Toast for 1 to 2 minutes until just golden on the cut faces, watching closely, then set aside.
  2. Whisk eggs, milk, scallions, salt and pepper in a bowl. Divide cheese into four equal portions.
  3. Melt 1/2 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Pour in one-quarter of the egg mixture and tilt the pan to make a thin even layer.
  4. Cook for about 2 minutes until mostly set, put one cheese portion in the center and fold the four sides of the egg inward to make a square. Turn carefully and cook for 1 to 2 minutes until the egg reaches 160°F and the cheese melts.
  5. Slide the folded egg onto one bagel bottom. Repeat with the remaining butter, egg mixture and cheese to make four filled bagels.
  6. Close with the toasted tops, rest for 1 minute and cut in half with a serrated knife without pressing the egg flat.