Details: Created by:
Very Morish | Prep: 5m | Cook: 10m | Ready: 15m | Feeds: 2 |
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Ingredients
2
sliced bagels
4
large eggs
4
tablespoons cream cheese
1
large tomato
1
tablespoon unsalted butter
1
tablespoon whole milk
1
pinch salt
1
pinch black pepper
1
pinch everything bagel seasoning
Steps
Step 1
Slice your bagels in half. Toast them until the edges are golden brown and the center is crisp.
Step 2
While the bagels toast, crack the eggs into a bowl. Add a splash of milk/cream and a pinch of salt and pepper. Whisk vigorously until the yolks and whites are completely combined and no streaks remain.
Step 3
Melt the butter in a non-stick skillet over medium-low heat. Pour in the eggs. Let them sit for 20 seconds, then use a silicone spatula to gently push the eggs from the edges to the center. Continue this slowly to create large, soft curds. Remove from heat while they still look slightly "wet"—the residual heat will finish cooking them.
Step 4
Generously spread 2 tbsp of cream cheese on each toasted bagel (1 tbsp per half).
Layer the tomato slices directly onto the cream cheese. Season the tomatoes with a tiny pinch of salt.
Pile the scrambled eggs high on top of the tomatoes.
Step 5
Garnish with fresh chives or extra pepper. Serve open-faced or as a sandwich.
Footnote
Don't under-toast! The cream cheese and eggs provide a lot of moisture, so a sturdy, crunchy bagel base is necessary to keep the sandwich from getting soggy.
Always salt your tomato slices separately before adding the eggs. It draws out the flavor and prevents the tomato from tasting bland against the rich eggs.
What makes this dish special?
What makes this dish special is the interplay of temperatures and fats. By layering cold cream cheese directly onto a hot, toasted bagel, the cheese begins to slightly soften and "marry" with the bagel.
Adding soft scrambled eggs on top creates a rich, protein-heavy breakfast that feels like a gourmet deli sandwich but can be made in one pan at home. It’s the ultimate "elevated" comfort food.
