Breakfast Bagel From Heaven

2 Servings
20 Minutes

Breakfast has to be my favorite food of the day. It should be yours too. It also has to be the most varied meal than any other. The whole world has its own style breakfast. From that spicy and pungent menudo of Mexico to the belly warming soups of East Asia. Those Kiwi folks have their Marmite toast and beans and Russian’s got their Vodka?

I have a funny feeling most of my recipe’s will consist of breakfasts and that’s fine! If you can manage to eat one hardy friggin’ healthy breakfast in the morning, your whole day will be full of joy. So here’s one of my go-to breakfasts weekly. Do your best to support local businesses that specialize in bagels and go nuts. This whole dish depends entirely on the term “fresh”.

It's just so beautiful...

Breakfast Bagel From Heaven

Recipe details

  • 2 Servings
  • Prep time: 5 Minutes|Cook time: 15 Minutes|Total time: 20 Minutes



Bring two non-stick skillets to a medium-high heat. You know it's up to temperature if you soak your fingers in water and flick the droplets at the skillet. If the water beads up and starts dancing-- you’re there.
Lay your bacon in one skillet, away from you, at 6 o'clock. Immediately obliterate that bacon with fresh cracked pepper. Once the bacon starts to form a crust on the bottom, flip and cook for half the amount of time before pulling out and drying. The best bacon has crunch and chew.
Crack an egg in the other skillet, being sure not to bust the yolk, and let that sucker fry. Drop the heat to medium. I prefer my eggs sunny-side-up-- if that’s your thing, take your finger and carefully rub around the yolk until the membrane has released and flowed into the pan. Put a dash of salt and fresh cracked pepper on the egg now-- before it turns solid-- that way you incorporate it into the egg and don't end up breaking your teeth on seasoning.
Toast your bagel. Or not... Weirdo.
Once the whites around the eggs are matte and solid, turn the heat off and lay your cheese on top.
Put the egg on the bagel, add the condiments and a fat slice of tomato.
Smash it down and use the sandwich to mop up the yolky-ketchup sauce.


  • ***This sandwich is special because when cooking the egg over-medium or sunny-side-up, you’ll manage to create a dipping sauce when you smash the thing down in the end- deliciousness.***

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