Bacon, Egg & Cheese

Crisp bacon, a folded egg and American cheese tucked inside a plain bagel.

Makes 1 sandwich · Prep 5 min · Cook 10 min

Start with 1 Plain bagel (about 125 g each).

From bottom to top

1. BasePlain — bottom half
2. 01
   Bacon2 slices (about 35 g raw)
3. 02
   Large egg1 (about 50 g without shell)
4. 03
   American cheese1 slice (20 g)
5. TopPlain — top half

For preparation

• 5 g Unsalted butter, for the pan

Before you start

1. Beat the egg in a small bowl. Split one plain bagel horizontally.

Make it

1. Place the bacon in a skillet and cook over medium heat, turning as needed, until fully cooked and crisp according to its package instructions. Transfer to a clean plate.
2. Wipe excess bacon fat from the pan. Melt the butter over medium-low heat, pour in the egg and let it set into a thin sheet. Fold it to fit the bagel; cook until firm throughout with no liquid egg.
3. Place the cheese on the egg, cover the pan briefly and let the cheese soften.
4. Place the bacon on the bottom bagel half. Add the folded egg with the cheese on top, close the bagel and serve hot.