Egg And Cheese Bagel

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When we were in Tallahassee last weekend, there was a single, simple breakfast item on my list of must-haves. An egg and cheese bagel from Breugger’s. More specifically, I order a salt bagel with egg and American cheese, with a little butter on one side. I have ordered that exact breakfast sandwich for 13 years and now, it’s time to start making it at home. Which, of course, means that I have to pass on my obsession to you. I’m so giving.

First things first, get your bagel in the toaster. If you can get your hands on a salt bagel, I highly recommend it (but only if you’re a salt fiend like myself), otherwise any bagel of your choice will do.

Next, beat one egg in a bowl. You want to give it a good scramble now so that once it’s in the pan, we can just slightly nudge it around and flip it instead of breaking it entirely apart.

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Next, pour your egg into your pan over medium heat. After letting it set up for a couple of minutes, gently fold it and flip it until it’s cooked through and roughly in one round-ish piece.

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Once the egg is done, turn the heat off and lay your slice of cheese on top so it gets a little melty. While that’s happening, I usually take my bagel out of the toaster and put butter on one side of it.

Now, pick up your egg/cheese with a spatula and slide it onto the bottom of your bagel.

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You can see that I’ve liberally sprinkled it with salt since I had a plain bagel instead of a salt bagel. (I put the pepper in with the egg). Just put the top half on and slice it down the middle with a serrated knife.

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Man, this is so good! It’s so simple, but so satisfying. If you’ve never had one of these guys, you must make it the first chance you get.

PS – I apologize in advance to my Tallahassee friends who must now go out and make a Bruegger’s run immediately upon finishing this post.

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