I have discovered the “Brooklyn Bagel” and would like to share this discovery with the hive.

Lightly toast the halved bagel.

Grill some streaky bacon rashers until crisp.

Apply a good layer of Hollandaise Sauce to the lower bagel half.

Start frying an egg. Have the oil really hot first so that the egg white doesn’t spread too far before solidifying.

Back to the bagel. Lay on a few raw baby spinach leaves.

Lay on the grilled bacon strips.

Cover with a square of Jarlsberg or similar cheese. Return to the grill until cheese has relaxed.

Lay on a fried egg.

Pepper to taste.

Add the other half of the bagel.

Nomnomnomnomnomnomnomnom

Are you using kosher bacon with that bagel ?

Oy 😆

Wopster – that sounds bloody brilliant!!!

Return to the grill until cheese has relaxed.

I’ve heard it all now!

Sounds nice, is there an inherent bonus in using a Bagel rather than any other bread? (I’ve never had one. To my mind they taste like a huge pretzel, but that’s probably wishful thinking)

At least the McDonald’s version doesn’t have bloody spinach on it 🙄

What’s wrong with a straight bacon and egg sarnie?

Answer:
Nothing. There is no better food. That was sandwich evolution reaching its peak, right there.
Yeah, you can make it posh with yer poncy sauce and yer bread with a pointless hole in it, but I require my bacon in something more substantial. With HP sauce.

**wanders off muttering about the sate of the nation and kids these days….**

Spinach?

You must be a bloddy southerner

bagels are just doughnuts with the fun taken out. 😉

It’ll be lunchtime by the time you’ve done all that.

That sounds gross.
Profiteroles are the breakfast food of choice.

Smoked back bacon, crispy, black pudding, poached egg on a toasted English muffin.

HP goes without saying.

Nomnomnomnomnom.

a bagel will not contain those ingredients to my satisfaction – there will be bacon falling out, egg yolk squirting everywhere, relaxed* cheese sliding off.

*I felt a knob just writing that

I don’t have an aversion to Bagels…

…but why would you put a fried egg in bread with a hole – surely thats a recipe for disaster?

Maille hollandaise sauce, one of the few sauces in a jar that is acceptable. Awesome on poached egg and bacon.

Crispy smoked bacon, melted cheese of your choice, Marmite. In toasted bread of your choice.

Extra Nomnomnomnomnomness.

Try shakshuka – Ottolenghi’s Guardian page has the recipe
It’s the Breakfast of (Israeli) Champions and a truly wonderful way to start the weekend

(I’ve never had one. To my mind they taste like a huge pretzel, but that’s probably wishful thinking)

No they just taste like bread but much more filling / dense. Thats why they have the hole in the middle. A regular sized roll/bap/barmcake made of bagel material would probably be enough stooge to kill you

The OPs recipe is just a heavy-handed Eggs Benedict isn’t it>

OPs recipe sounds a bit like an old matelots favourite
https://www.flickr.com/photos/bentaylor91/8535046544/

probably be enough stooge to kill you

Breakfast of champions must be last nights curry, shirley ?

Who leaves curry?

Here’s a cracker….
Get a bagel. ‘Core’ the inner or a bit more. Star to fry the bagel in a pan. Drop egg into the centre of the bagel. After a few minutes, carefully turn the whole thing and keep cooking.
Eat.
Yum.

DrP

Maille hollandaise sauce, one of the few sauces in a jar that is acceptable.

Yep.

Also, it’s important to crisp the bagel first – it provides a great textural contrast between the soft density of the interior and the (now) crisped exterior…

Homemade Dutch apple pie and the sort of coffee that causes heart palpitations.

Although at the moment, it’s antibiotics [and posting on STW].

Good morning!

OP – you’re missing the portabello mushroom & tomato plus the bagel should be a muffin 🙂

Edit: and it’s poached eggs…

I just had a Gregg’s bacon and sausage barm with ketchup.

I didn’t have two though, so I’m not addicted.

This is just food fetishism – unplain and unsimple 😉

I prefer to think of it as “Nosebag Porn”.