Bacon, egg and cheese bagel
15 min · 42 g protein · 414 cals / serving
The bodega classic, made at home in ten minutes: a fluffy folded egg, seared slices of Canadian bacon with crispy edges, a slice of melting American cheese and juicy tomato in a toasted bagel, finished New York style with salt, pepper and ketchup or hot sauce.
Ingredients
- 2 bagels, scooped whole wheat bagel, plain or everything, split and lightly scooped
- 5 slices canadian bacon
- a light coat cooking spray
- 1 large egg
- 1 cup liquid egg white, from a carton
- 1 pinch salt
- a few grinds black pepper
- 2 thin slices reduced-fat american cheese
- 1 large tomato, sliced
To serve
- 2 tsp ketchup, or hot sauce
Steps
- Split the bagels, pull out a little of the soft middle so the filling sits snug, and toast them.
- Heat a nonstick skillet over medium-high heat with a light coat of spray. Sear the Canadian bacon for about 1 minute a side, until browned at the edges. Move it to a plate.
- Turn the heat to medium-low. Whisk the egg, egg whites, salt and pepper and pour into the skillet. Let it set for 30 seconds, then push the edges in with a spatula so the raw egg runs underneath. When it is almost set, fold the sides in to make a square omelette about the size of the bagel, cut it in two and cook until no liquid egg remains (160°F).
- Put a slice of cheese on each half of the egg, lay the bacon on top, cover the pan and take it off the heat for 30 seconds so the cheese melts.
- Slide each stack onto a bagel base, add the tomato slices, then ketchup or hot sauce, and close the bagels. Wrap in foil for a minute if you want the deli steam-softened texture.
Good to know
Can I use regular bacon strips?
Yes: two crisp strips per bagel is the classic bodega version. It tastes saltier and smokier and carries much more fat than Canadian bacon: a score of about 46 instead of 60.
Why egg whites with the eggs?
They make a bigger, fluffier folded egg that fills the bagel edge to edge, and the yolk of the whole egg still gives it the rich yellow colour and taste.
Make a batch for the week?
Build them, cool completely, wrap each one in a paper towel and then foil, and freeze up to two months. Microwave from frozen in the paper towel at half power for 2 minutes, then on full power for 30–60 seconds, until hot in the middle (165°F).
Per
- Calories
- 125
- Protein
- (41%)
- 13 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (40%)
- 13 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 455 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 827 kcal goes into the pot and 727 g of ingredients comes out as about 663 g of food: 125 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.