Everything Cheddar Egg Bagel

Pasos10

1. 1

   Paso 1. Whisk the eggs

   Crack the eggs into a bowl and whisk until smooth. Add salt, black pepper, crushed red pepper flakes and garlic powder.

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2. 2

   Paso 2. Toast the bagel

   Lightly toast the bagel halves, until slightly crisp but not overly toasted.

   They go back into the pan later, so do not toast them too much.
3. 3

   Paso 3. Melt the butter

   Heat a large nonstick skillet over medium-low heat and melt the butter.

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4. 4

   Paso 4. Pour in the eggs

   Pour in the beaten eggs, top with green onions and immediately swirl the pan so the eggs spread into a thin, even layer.

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5. 5

   Paso 5. Press the bagel into egg

   While the egg is still slightly wet on top, place both bagel halves cut-side down onto the egg, leaving a little space between them. Gently press them into the egg so it adheres to the cut side.

6. 6

   Paso 6. Cook until egg sets

   1m 30s

   Cook for about 1–2 minutes, until the egg is mostly set and golden underneath.

7. 7

   Paso 7. Flip and fold the egg

   Carefully flip the egg-and-bagel combination so the egg side faces up. Fold any egg hanging outside the bagel inward over the edges to create a crispy egg seal.

8. 8

   Paso 8. Add the fillings

   Place the cheddar and mozzarella on one bagel half. Add the chopped sun-dried tomatoes, spinach, avocado and tomato slice. Season the vegetables lightly with salt and pepper.

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9. 9

   Paso 9. Close and cover

   1m 30s

   Close the bagel and reduce the heat to low. Cover the pan with a lid and cook for 1–2 minutes, flipping once if needed, until the cheese is melted and the outside is golden and crisp.

10. 10

    Paso 10. Cut and serve

    Cut in half and serve immediately while the cheese is gooey and the egg is crispy.