The Breakfast Bagel

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Adjust Servings:
1 sesame bagel, sliced and toasted
2 eggs, scrambled
1 cheese slice
extra virgin olive oil
tomato slices
avocado slices (optional)

The Breakfast Bagel

  • Serves 1
  • Medium




Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series

I never had a craze for the bagel until I reach Boston for college. The bagel was a staple breakfast in the dining halls – and of course, it became a habit for me, one that I genuinely could have done without. But I guess, the heart wants what it wants!

Of course, my breakfast has changed drastically in the past decade – I am sluggishly woken by my trusting cappuccino, fruits and an acai berry smoothie for all that extra energy I desperately need to power through the day. But after Le Artisan Boulangerie opened up a bit too close to home, let’s say, the delicious bagel has made a bit of a re-appearance into my lovely love handles!

A variety of bagels (sesame, cheese, garlic… why aren’t you picking up your phone yet?!) make it to my breakfast table with scrumptious fillings: cinnamon butter, plain cream cheese, flavoured cream cheese… and the classic one, which is a fair bit more indulgent, but the perfect Sunday breakfast to be had: the breakfast bagel!

The breakfast bagel is made with creamy scrambled eggs, thick slice of cheese, tomatoes, lettuce and if you can, some avocados – it’s perfect with a cup of coffee, juice, the papers and some soft music, preferably outdoors.

P.S. The key to a good bagel sandwich is to always, always, always toast it first. Slice lengthwise, and use a regular toaster. Thereafter stuff you filling and slice into half. Fasten with a toothpick if necessary.

Photo Credits: The Kitchen Trail

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Toast the bagel slices first.
While the bagel is hot, drizzle some olive oil on both open slices and place cheese on the bottom part.
Gently place the scrambled eggs on top, followed by tomato slices and lettuce. Fasten with the top slice and insert a toothpick to hold fort.
Slice the sandwich into two.

Kamini Patel

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