Everything But The Meat Recipe

Slice the everything bagel in half horizontally. Toast both halves in a toaster or under a broiler until golden and crisp to your preference (about 2–4 minutes).

While hot, spread 1 tablespoon softened butter or mayonnaise evenly on both toasted halves.

Beat the eggs

In a small bowl, crack the 2 large eggs. Add 1 tablespoon milk or water and a pinch (about 1/4 tsp) of salt and 1/8–1/4 tsp black pepper. Whisk until combined and slightly frothy.

Cook the eggs

Heat a small nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter or oil and let it melt, coating the pan. Pour in the beaten eggs. Allow eggs to sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding the set edges toward the center. Continue cooking and folding until creamy and just set, about 1–2 minutes total. Remove pan from heat just before fully firm — residual heat will finish them.

Add cheese

Sprinkle the 1 ounce shredded sharp cheddar evenly over the eggs in the pan. Allow it to soften and melt into the eggs for 20–30 seconds, then fold once to incorporate. Taste and adjust salt and pepper if needed.

Place the bottom half of the toasted bagel on a plate. Pile the cheesy eggs evenly onto the bottom half.

Top the eggs with 2 slices of ripe tomato and arrange 4 thin red onion rings on top.

Optional: scatter 1 teaspoon capers and 1 teaspoon chopped fresh chives or parsley over the vegetables for extra flavor.

Place the top half of the everything bagel on the stack. Press gently, slice in half if desired, and serve immediately while warm.