Everything Bagel Sandwich Recipe

Remove bagels from packaging and slice each bagel in half horizontally. Set aside.

If using smoked salmon, pat it dry and separate into portions. Thinly slice tomato and red onion into rings. Rinse and spin-dry spinach if needed.

Grate cheddar if not pre-shredded and measure out cream cheese and butter so they're easy to spread.

Whisk

In a bowl, crack the 4 eggs and add 2 tablespoons of milk or water, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 30 seconds).

Cook

Heat a nonstick skillet over medium-low and add 1 teaspoon olive oil or butter. Pour the egg mixture into the pan. Allow eggs to set briefly at the edges, then use a silicone spatula to gently push cooked portions toward the center, tilting the pan to let uncooked egg flow. Cook slowly to create soft, creamy curds, about 3–4 minutes.

Add Cheese & Finish

When eggs are about 90% done but still slightly wet, sprinkle the 4 tablespoons shredded cheddar over the eggs. Fold gently to incorporate and remove from heat immediately—the residual heat will finish cooking and melt the cheese. Taste and adjust seasoning if needed.

Toast the bagel halves to your desired level in a toaster or under the broiler for 1–2 minutes until golden and crisp at the edges.

While still warm, spread 1 tablespoon softened butter on each cut side of the two bottom halves (optional) and spread 1 tablespoon cream cheese on each of the four cut sides that will contact the filling (total 4 tbsp used). If you like extra seasoning, sprinkle up to 1/2 teaspoon additional everything bagel seasoning onto the cream cheese.

On each bottom bagel half, layer: a handful (~1/2 cup) baby spinach, 1/2 of the scrambled egg & cheese mixture, then divide the protein—50 g smoked salmon or deli slices per sandwich. If using smoked salmon, scatter 1/2 teaspoon capers and a pinch of chopped dill or chives over the salmon. If using deli meat, add 2–3 slices and a couple thin tomato slices and a few red onion rings.

Top with the corresponding bagel halves. Press gently to compact the fillings slightly.

If you prefer a warm pressed sandwich, place assembled sandwiches in a preheated skillet or sandwich press for 30–60 seconds per side until warmed through and slightly crisp on the outside. Otherwise, serve immediately.

Cut each sandwich in half if desired and serve hot. Provide extra cream cheese or hot sauce on the side if liked.