Turkey Bacon, Egg & Cheese Bagel Recipe

Toast bagel

Split the bagel in half. Toast the halves in a toaster or under a broiler until golden and slightly crisp, about 2–4 minutes depending on your appliance.

Spread 1 teaspoon softened butter or mayonnaise evenly on the cut sides of the warm bagel halves. Set aside, cut-sides up.

Heat a nonstick skillet over medium heat and add 1 teaspoon oil. When shimmering, add the 2 slices of turkey bacon in a single layer. Cook 2–3 minutes per side, or until browned and slightly crisp. Transfer to a paper towel-lined plate to drain.

In a small bowl, crack 1 large egg and add 1 tablespoon milk or water, 1/4 teaspoon salt (use remaining salt later if you prefer less in the egg) and 1/8 teaspoon black pepper. Whisk until combined.

Reduce the skillet heat to low–medium. If needed, add a few drops of oil to the pan to prevent sticking. Pour the egg mixture into the skillet and let it set for about 10–15 seconds. Using a rubber spatula, gently push the cooked edges to the center, tilting the pan so uncooked egg flows to the edges, forming a folded or round patty. Cook until mostly set but still slightly glossy on top, about 1–2 minutes more.

Season the top lightly with a pinch of salt and a pinch of black pepper. If you prefer a neat round egg, use an egg ring or small round cutter; cook the egg in the ring as directed and remove ring before serving.

Place the cooked egg patty on the bottom half of the toasted bagel. Top the egg with the 1 slice of cheese, then place the cooked turkey bacon over the cheese.

Place the assembled bottom bagel (egg + cheese + bacon) briefly back in the warm skillet (low heat) or under a broiler for 20–45 seconds to melt the cheese. Watch carefully to avoid burning.

Place the top bagel half over the stacked ingredients. If desired, add hot sauce or ketchup and sprinkle minced chives or parsley. Press gently, cut in half, and serve immediately.