Ultimate Breakfast Bagel Recipe

Make special sauce

In a small bowl combine mayonnaise, Dijon mustard, ketchup, Sriracha (if using), lemon juice, chopped parsley, salt and black pepper. Whisk until smooth. Taste and adjust salt or heat. Refrigerate until assembly.

Slice each everything bagel in half horizontally and set aside for toasting at the end.

Heat 1 tsp olive oil and 1 tbsp butter in a medium skillet over medium heat until butter foams.

Add the thinly sliced yellow onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes.

Sprinkle brown sugar over onions, stir to combine, and continue cooking until caramelized and deep golden, another 4–6 minutes. Add balsamic vinegar and stir to deglaze; cook 1 minute. Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer caramelized onions to a bowl and keep warm.

In the same skillet, add shaved prime rib in an even layer over medium-high heat just to warm and slightly sear the edges (about 1–2 minutes per side). Do not overcook — you are only bringing it up to serving temperature. Season lightly if needed. Remove from heat and tent to keep warm.

Crack 4 eggs into a bowl, add 3 tbsp whole milk, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until uniform and slightly frothy.

Heat 1 tbsp butter in a nonstick skillet over medium-low heat until melted and foamy. Pour in egg mixture. Let eggs sit undisturbed for 20–30 seconds until the edges set.

Using a spatula, gently push cooked edges toward the center, tilting the pan so uncooked egg flows underneath. Continue folding slowly until the eggs are soft-cooked and custardy but fully set, about 2–3 minutes total.

Sprinkle shredded cheddar over the eggs, remove pan from heat and let residual heat melt cheese for 30–60 seconds. Keep eggs warm for assembly.

While onions caramelize, parboil diced potatoes in salted boiling water for 5 minutes to remove excess starch and start cooking. Drain well and pat dry with a towel.

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the dried potatoes in a single layer and let cook undisturbed for 3–4 minutes to form a crust.

Toss and continue to cook, stirring occasionally, until potatoes are golden and tender, about 10–12 minutes total. Season with onion powder, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley if using and keep warm.

Heat a griddle or heavy skillet over medium heat. Lightly butter the cut sides of each bagel (about 1 tsp butter total) and toast cut-side down until golden and crisp, about 1–2 minutes.

Spread 1 to 1 1/2 tbsp of special sauce on both toasted bagel halves (adjust to taste).

Place a generous portion (about 4 oz) of warmed shaved prime rib onto the bottom half of each bagel (divide evenly between the two bagels). Top the meat with a heaping 1/4 cup caramelized onions per bagel.

Divide the cheesy scrambled eggs between the two bagels (about 2 eggs worth per sandwich) and distribute evenly over the onions.

Top eggs with an additional sprinkle of cheddar if desired, then cap with the top bagel half smeared with sauce.

Serve each bagel immediately with a generous portion of the fried potatoes on the side (divide potatoes between plates).