Prep Time: 5 mins
Cook Time: 25 mins
Servings: 4
Breakfast Bagel Sandwich
Rate this recipe for points
35
Ingredients
- 4 Dempster’s® Sesame Bagels
- 1/2 Cup (60g) Unsalted Butter
- 4 Large Eggs, fried sunny side up
- 4 Slices Provolone
- 1 Avocado, pitted and thinly sliced
- 1 Tomato, diced
- 12 Slices Thick Cut Bacon, cooked crispy
- 4 Leaves of Lettuce
- 4 Tbsp (60mL) Hot Sauce
Directions
- Arrange bacon in a single layer in a heavy cast iron skillet and cook over medium-high heat for about 3-4 minutes per side until crispy.
- Place on a paper towel-lined plate to drain excess fat.
- Slice each bagel in half, spread a thin layer of butter on cut sides, then, place butter side down in a non-stick skillet.
- Cook over medium heat until toasted and golden brown for about 1-2 minutes.
- Remove and set aside.
- Add more butter to the non-skillet and melt over medium heat, then crack the egg into the skillet and repeat with other eggs on the other side of the skillet.
- Cover with a tight lid and cook uninterrupted for about 2-2 1/2 minutes, until completely set.
- Slide the eggs out onto the bagels and season with salt & pepper, to taste.
- Layer with provolone, avocado, chopped tomatoes and 3 bacon slices each.
- Drizzle with hot sauce and finish with lettuce and bagel top.
