Super Bagel Recipe

Slice the bagel in half horizontally. Lightly toast both halves in a toaster or under a broiler until golden and just crisp, about 1–2 minutes depending on your toaster.

Spread about 1 tablespoon of softened butter or cream cheese evenly on the cut sides of both toasted bagel halves. Set aside, cut-sides up.

Prepare the egg

Crack the egg into a small bowl. Add 1 teaspoon milk or water, 1/8 teaspoon of the salt, and a pinch of black pepper. Whisk until blended. This makes the egg slightly fluffy.

Cook the egg

Heat a nonstick skillet over medium heat and add 1 teaspoon oil or butter. Pour the whisked egg into the pan. Let it set for a few seconds, then gently stir once or twice to form a soft, slightly folded patty or cook into an omelet-style round that matches the bagel size (approx. 1–2 minutes). Flip once if needed and cook until just set but still moist. Transfer the cooked egg to a plate.

Warm the ham & melt cheese

Return the skillet to medium-low. Lay the two slices of ham in the pan just long enough to warm and lightly brown the edges, about 20–30 seconds per side. Place the slice of cheese on top of the warm ham so it begins to melt (cover briefly with a lid for 10–15 seconds if desired). Remove ham and cheese together and place on top of the cooked egg.

Place the egg topped with warm ham and melted cheese onto the bottom half of the toasted, buttered bagel.

Top the cheese with two slices of fresh tomato arranged evenly.

Spoon about 1–2 tablespoons of salsa over the tomato slices, spreading lightly so the bagel won't become soggy. Add the remaining 7/8 teaspoon salt and the remaining pinch of black pepper across the toppings if desired (adjust to taste).

Cap with the top half of the bagel, press gently, slice in half if desired, and serve immediately while warm.