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Restaurants›Wise Sons Jewish Deli 24th Street›Popeye Recipe

Popeye Recipe

Name: Wise Sons Jewish Deli 24th Streets POPEYE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 unit plain or everything bagel; 1 tbs unsalted butter, softened; 1 cups cremini or baby bella mushrooms, trimmed and quartered; 1 tsp olive oil; 1 tsp garlic, minced; 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme); 1 tsp salt; 1 tsp black pepper; 1 cups fresh baby spinach, washed and drained; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 2 unit large eggs; 2 tbs milk or cream; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups shredded cheddar (or Swiss/Monterey Jack); 1 tsp butter or olive oil for cooking; 1 to taste optional hot sauce or lemon wedge

Inspired by Wise Sons Jewish Deli 24th Street

Time20m

Serves1

eggs, roasted mushrooms, spinach, and melted cheese on a toasted bagel

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Ingredients

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Bagel Base

1 unit plain or everything bagel

1 tbs unsalted butter, softened

Mushrooms

1 cups cremini or baby bella mushrooms, trimmed and quartered

1 tsp olive oil

1 tsp Garlic, minced

1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)

1 tsp Celtic sea salt

1 tsp black pepper

Spinach

1 cups fresh baby spinach, washed and drained

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Eggs & Cheese

2 unit Large eggs

2 tbs milk or cream

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups shredded cheddar (or Swiss/Monterey Jack)

Finishing

1 tsp butter or olive oil for cooking

1 to taste optional hot sauce or lemon wedge

Method

Bagel Base

Toast and butter bagel

Slice the bagel in half and toast to desired crispness. Spread 1 tablespoon softened butter evenly on both cut sides while still warm. Set aside and keep warm.

Mushrooms

Roast mushrooms

Preheat a small skillet over medium-high heat. Add 1 teaspoon olive oil. When shimmering, add quartered mushrooms in a single layer. Let mushrooms sear undisturbed 2–3 minutes to brown, then stir. Add minced garlic, thyme, 1 teaspoon salt and 1 teaspoon pepper. Continue cooking 2–3 more minutes until mushrooms are tender and browned. Remove to a bowl and keep warm.

Spinach

Wilt spinach

Using the same skillet over medium heat, add 1 teaspoon olive oil. Add the spinach in batches if needed, stirring until just wilted, about 1–2 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove and gently squeeze out excess moisture with a spatula or paper towel; set aside with mushrooms.

Eggs & Cheese

Prepare eggs

In a small bowl, whisk 2 large eggs with 2 tablespoons milk or cream, 1/4 teaspoon salt and 1/4 teaspoon pepper until combined.

Cook eggs

Warm the skillet over medium-low and add 1 teaspoon butter or oil. Pour in the egg mixture. For scrambled-style: gently stir and fold the eggs with a spatula, cooking until soft set but still moist, about 2–3 minutes. For a fried/over-easy approach: pour eggs without stirring, cook until whites are set and yolks at desired doneness, 3–4 minutes. Remove from heat just before fully done as residual heat will continue cooking.

Add cheese

Sprinkle 1/2 cup shredded cheese evenly over the hot eggs. Cover the skillet with a lid for 30–60 seconds to melt the cheese.

Assembly & Finish

Arrange the toasted buttered bagel halves on a plate. Top each bottom half with wilted spinach (about 1/2 cup spinach per sandwich), then roasted mushrooms evenly distributed.

Place the cheesy eggs on top of the mushrooms and spinach. If desired, add a few extra shreds of cheese on top and briefly torch or microwave 10–15 seconds to finish melting.

Close sandwich with the top bagel half. Serve immediately with optional hot sauce or a squeeze of lemon. Enjoy while warm.