One of my greatest simple pleasures in life is making a sandwich on a bagel. It usually doesn’t matter what type of sandwich. I don’t care for cream cheese, so no matter how much I love bagels — and I do love them — my options for consuming bagels usually comes down to “plain bagel,” “toasted bagel,” or “bagel sandwich.” As you can see, one of those options is clearly head and shoulders above the rest.
I found myself with a few bagels over the weekend and no lunch meat. I briefly considered making a grilled cheese or a peanut butter sandwich before remembering that I had eggs, and so I made a monster bagel egg sandwich. I split and toasted an “everything” bagel, to which I added margarine. To this, I added two fried eggs and a slice of muenster cheese. The end result was quite pleasing, particularly with the bits of onion on the bagel adding a welcome, savory saltiness. The margarine was a bit lost, and had I used butter, I feel it would have been lost as well.
The following day, I decided to revisit the experiment with a couple of significant changes.
This time using a sesame seed bagel, I again fried two eggs and added a slice of cheese, but instead of butter or margarine, I went with apricot preserves. Although messy (due to the hole in the bagel), the combination of jam and egg is always welcome, and paired better with the sesame seed bagel than it would have with the “everything” bagel. I feel I made the correct choice with both bagel sandwiches. The only thing I would do differently next time is giving the eggs a liberal dose of pepper. If you find yourself with a bagel, a couple of eggs, and five minutes, you would certainly be doing yourself a favor if you whip up a quick and satisfying sandwich.