Intro
An ultimate savory breakfast with extra-crispy bagels stuffed with bacon and melted cheese, served alongside skillet eggs with country sausage, onion and cherry tomatoes. Crispy, cheesy and finished with perfectly runny yolks.
Ingredients
For the crispy bagels
- 2 bagels
- 4 slices bacon
- 2–4 slices processed cheese
- A little butter or oil, for the skillet
For the breakfast skillet
- 4 eggs
- 5–6 oz (150–180 g) country-style smoked sausage, sliced
- ½ onion, sliced
- A handful of cherry tomatoes, halved
- Fresh chives, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
1. Toast the bagels
Slice the bagels in half and place them cut-side down in a hot skillet. Toast until golden and crispy.
2. Add the bacon and cheese
Flip the bagel halves over. Add two pieces of bacon to each bagel and top with processed cheese.
3. Make them extra crispy
Close the bagels and gently press them against the hot skillet. Cook until the outside is crispy and the cheese inside has melted, helping everything stick together.
4. Cook the sausage and onion
Add the sliced country-style sausage and onion to the skillet. Cook together until the sausage is nicely browned and the onion begins to soften.
5. Steam briefly
Cover with a lid and let the sausage and onion cook together until the onion becomes tender.
6. Add the tomatoes
Add the halved cherry tomatoes and cook briefly with the sausage and onion.
7. Add the eggs
Move the sausage, onion and tomatoes apart to create spaces in the skillet. Crack the eggs directly into those spaces.
8. Add the chives
Sprinkle freshly chopped chives over the eggs.
9. Cover and cook
Cover the skillet and cook gently until the egg whites are set.
Watch the eggs carefully — remove the lid before the yolks cook through. The yolks should stay beautifully soft and runny.
10. Serve
Transfer the eggs, sausage, onion and tomatoes to a plate. Place the two crispy bacon-and-cheese bagels alongside and serve immediately.
K.O. Sizzle Forge Tip
Pressing the filled bagels against the hot skillet gives them an extra-crispy exterior while melting the cheese inside. For perfect runny yolks, remove the lid as soon as the egg whites are set — the residual heat will continue cooking the eggs.
