Egg & Cheese Bagel Recipe

Toast bagel

Slice the bagel in half horizontally. Toast both halves in a toaster or under a broiler until golden and lightly crisp, about 1–3 minutes depending on your appliance. Remove and spread 1 tablespoon butter or cream cheese evenly on the cut sides while still warm.

Place the cheese slice on one toasted half so it begins to soften while you cook the egg.

Whisk egg

Crack the egg into a small bowl or ramekin. Add 1 teaspoon milk or water, a pinch of salt and a pinch of black pepper. Whisk until combined and slightly frothy.

Cook egg

Heat 1 teaspoon butter or oil in a nonstick skillet over medium-low to medium heat until shimmering but not smoking. Pour the whisked egg into the pan. Allow to set for 10–15 seconds, then gently stir with a silicone spatula to create soft curds, or tilt the pan and gently push the set edges toward the center to form an even folded pancake-style egg (about 45–90 seconds total). Cook until mostly set but still moist for a tender texture. If you prefer a fully set patty, cook an additional 15–30 seconds.

If you want a perfectly round egg to fit the bagel, you can use a small round ring mold (about the size of the bagel hole). Lightly oil the ring, pour the egg in, cover the pan, and cook until set.

Transfer the cooked egg to the toasted bagel half with the cheese. If the cheese hasn't fully melted, return the assembled open bagel to the warm skillet for 15–30 seconds or place under the broiler for 10–20 seconds until the cheese softens and adheres to the egg.

Top with the other buttered bagel half. Sprinkle chopped chives or scallions over the egg if using.

Serve immediately while warm.