Bodega Recipe

Make aioli

In a small bowl, combine 3 tablespoons mayonnaise, minced garlic, 1/2 teaspoon lemon juice, 1/2 teaspoon olive oil, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper. Stir thoroughly until smooth. Taste and adjust lemon or salt if needed. Cover and refrigerate while you prepare the rest so flavors meld.

Toast bagel

Split the bagel in half. Spread 1 tablespoon butter evenly on cut sides. Toast cut-side down in a skillet over medium heat (or in a toaster oven) until golden and crisp, about 2–3 minutes. Remove and keep warm.

Whisk eggs

Crack 2 large eggs into a small bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until uniform and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat and add a light swipe of butter or oil (if needed). Pour the whisked eggs into the pan. Let sit 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom as the eggs set to create soft curds. Cook until just set but still moist, about 1.5–2 minutes total.

Melt cheese into eggs

When eggs are nearly finished (still slightly underdone), sprinkle 1 ounce shredded cheddar and 1/2 ounce shredded Monterey Jack evenly over the eggs. Cover the pan with a lid for 20–30 seconds to melt the cheese into the eggs. Remove lid when cheese is melted and eggs are set but not dry.

Assemble sandwich

Spread about 1 tablespoon garlic aioli on the bottom toasted bagel half. Spoon the cheesy scrambled eggs onto the aioli, pressing gently. Add the top toasted bagel half. If desired, return the assembled sandwich to the skillet for 20–30 seconds per side over low heat to warm through and slightly crisp the exterior. Serve immediately.