Calories
465 kcal
Protein
15 g
Fat
36 g
Carbohydrates
68 g
Cut the bagels into two equal halves. Then break the eggs into a bowl and thoroughly mix the yolks and whites with a fork. Heat the vegetable oil over low heat.
Pour in the egg mixture and reduce the heat to low. Wait a few seconds for the mixture to set slightly and then gently move it with a spatula. Turn off the heat after a couple of minutes, season with salt to taste and let the eggs cool in the pan for a few seconds. The residual heat from the pan will finish cooking the eggs.
Rinse the pan and heat it again. Fry thin slices of bacon in the pan until crispy and aromatic, without adding oil.
Now it's time to assemble the bagels: spread cream cheese on both halves of the bagels. Place the crispy bacon on one half, top with scrambled eggs and season to taste. Cover with the other half of the bagel and serve immediately. This unique breakfast creation is now ready to be savored!
You can toast the bagel halves to your desired level of crispiness. This will ensure that the sandwich holds its shape and doesn't become soggy.
Don't overcook the eggs, as this will result in rubbery eggs.
For a healthier option, use a whole grain bagel and reduced-fat cream cheese. You can also substitute the bacon with turkey bacon or leave it out altogether.
Bon Appetit!
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