Breakfast Sandy Recipe

Combine apple cider vinegar, water, sugar and 0.5 tsp salt in a heatproof jar or bowl. Stir until sugar dissolves.

Add the thinly sliced red onion to the brine, pressing down so onion is submerged. Let sit at room temperature for at least 20 minutes; refrigerate if making more than a few hours. Drain before assembling sandwich.

Finely chop parsley, cilantro and oregano (or use a small food processor). Add to a bowl with minced garlic, red wine vinegar, lemon juice, olive oil, red pepper flakes, 0.25 tsp salt and 0.25 tsp black pepper.

Stir in 1/2 cup mayonnaise until smooth and combined. Taste and adjust seasoning. Refrigerate until ready to use (can be made up to 24 hours ahead).

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Arrange 6 bacon strips on a rimmed baking sheet lined with foil for easy cleanup if using oven.

Bake for 12–18 minutes depending on thickness until crisp, turning once if needed. If using skillet, cook 3–4 minutes per side until crisp. Transfer bacon to a paper towel–lined plate to drain.

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy but not browned, pour in the eggs.

Let eggs sit undisturbed 10–15 seconds, then gently push cooked edges toward center with a silicone spatula, tilting pan to let uncooked egg flow underneath. Continue folding until soft curds form and eggs are just set but still glossy, about 2–3 minutes. Remove from heat to avoid overcooking.

Slice the 2 everything bagels in half. Toast cut sides until golden and crisp.

Place two Havarti slices on the bottom halves of the toasted bagels while still warm so the cheese softens; you can briefly place under broiler (low) for 30–60 seconds to melt if desired.

For fresh fruit: portion 2 cups mixed fruit into a bowl and chill or serve at room temperature.

For hashbrowns: heat 1 tablespoon olive oil or butter in a large skillet over medium-high. Add 2 cups shredded hashbrowns in an even layer. Press down with a spatula and cook without moving for 4–6 minutes until golden brown. Flip in sections and cook another 4–6 minutes until crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper; keep warm.

Spread about 1½ tablespoons chimichurri mayo on each top bagel half (total about 3 tablespoons for two sandwiches).

Place bottom bagel halves with melted Havarti on a work surface. Divide scrambled eggs evenly between the two sandwiches (about 2 eggs’ worth per sandwich).

Top the eggs with 3 strips of cooked bacon per sandwich.

Add a small handful (about 1/2 cup) of fresh arugula on top of the bacon, then place 2–3 slices of tomato per sandwich and a few pickled red onion rings (to taste).

Close sandwiches with the chimichurri mayo–dressed bagel tops. Press gently, slice in half if desired, and serve immediately with the chosen side (fruit or hashbrowns).