Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Egg and cheese on a bagel is one of my favorite breakfasts. I fry an egg over easy and plop it on top of a toasted bagel half with cheese already melted on. Salt and pepper, then eat.
The secret step with the egg is to crack the egg over the hot pan, but hold back the yolk for a minute. Once the white settles into the pan and partially sets, put down the yolk right bang in the middle. Flip, then fold up the wild edges of your fried egg to make it round -- perfectly bagel shaped!
This method from Deb Perelman is genius: cook the egg into a crepe with a cheese-filled belly:
All the bodega/grill/bagel shops around Brooklyn do this and it drives me crazy! As shown in the photo, all the cheese oozes out as soon as it is opened - yummy! - but leaving most of the sandwich cheeseless - sad :( . Def melt the cheese onto the bagel, each and every bite should have cheese.
Sam is a trusted home cook.
Have a stern talk to the egg about manners. "Hey Bagel, You look great...nice tan!".
/sorry..I couldn't resist.
For bagels, I make my eggs over medium in a round cookie cutter. I love over easy eggs, but find that in a bagel, they're just a trifle too messy.
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.