Open-faced egg bagel breakfast sandwich for National Bagel Day


(WTNH) — January 15th in National Bagel Day. Chef Jill Moskites makes open-faced egg bagel breakfast sandwich in the kitchen to celebrate.


2 everything bagels, halved

4 slices low-sodium bacon

4 large eggs

Salt and black pepper, to taste

1 cup fresh greens (spinach, arugula, kale, etc.)

1 medium Roma tomato, chopped

1/2 cup shredded mozzarella or cheddar cheese

1 green onion, chopped


Cook bacon until crisp in a skillet set to medium heat, 3-4 minutes per side. Remove strips to a paper towel-lined plate and then crumble. Set aside.

In a medium bowl, beat eggs until well mixed. Set a skillet over medium heat. Once hot, pour in eggs. Cook, stirring frequently, until eggs are set, 3 to 5 minutes. Remove from heat and sprinkle with salt and pepper to taste.

Toast bagel halves until lightly golden. Top with greens, tomato, scrambled eggs and shredded cheese. Place on a baking sheet. Preheat broiler. Place sandwiches under hot broiler for 3-4 minutes, or until cheese is melted. Remove from broiler and sprinkle with bacon and green onion. Serve warm.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Don't Miss

More Don't Miss