Best Nyc Bagel And Egg Sandwich Recipes

23 BAGEL SANDWICHES WE LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bagel sandwich in 30 minutes or less!

NEW YORK-STYLE BACON EGG AND CHEESE SANDWICH

Steps:

• Slice bagel in half and spread the butter on the cut sides.
• Pre heat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a pop-up toaster. In that case, wait to butter the bagel after it's toasted). Reserve.
• Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.
• Layer the cheese and the bacon on top of one the eggs and, using a spatula, flip the other egg on top of the bacon. Cook for a few extra seconds for the cheese to melt.
• Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.
• Serve immediately or wrap for a on-the-go breakfast!

JERSEY HAM, EGG, BAGEL AND HERB CREAM CHEESE BREAKFAST SANDWICH

Steps:

• Place the cream cheese in a large bowl. Finely chop the dill and parsley and add to the cream cheese with a pinch of chile powder. Season with salt and pepper, and thoroughly mix the ingredients to evenly distribute and combine the flavors.
• Slice 4 rounds from the center of the tomato, each about 1/4 inch thick. Season with salt and pepper and set aside.
• Set a skillet over medium heat and add a little oil. Cook the pork roll slices until lightly browned on each side, about 5 minutes. Set aside.
• Whisk the eggs in a bowl and sprinkle with salt and pepper. Put a nonstick skillet on medium heat and add the butter. Add the eggs and cook until scrambled, stirring occasionally, about 5 minutes.
• Spread about 1 1/2 tablespoons of the herb cream cheese on each bagel half. Place 2 slices of the meat on the bottom half of each bagel and top with scrambled eggs and sliced tomato. Place the top half of each bagel on the sandwiches and serve.

NEW YORK BAGELS

Steps:

• Dissolve 1 tablespoon granulated sugar And 2 teaspoons active dry yeast with 1 1/4 cup of warm water (about 110°F). Stir it well using a whisk and let it sit for about 10-15 minutes to froth up.
• In a stand mixer, add in 4 1/4 cup bread flour (spooned and leveled off). Then add 2 teaspoons salt.
• Place the hook attachment onto your stand mixer and mix on low speed until it begins to take shape. Then pick the speed up to high and mix until the dough becomes smooth and elastic. Towards the end, it might help to knead the dough by hand to get a super smooth dough.
• Now place the bagel dough into a large greased bowl and cover it with a kitchen towel or plastic wrap. Then place it in a warm place. I always use the bread proof setting on my oven. If you place the dough into the oven to proof, it should take about one hour to rise. If you leave it out on the countertop it may take over two hours. Do you want the dough to at least double in size.
• Now punch the dough down and divide into 8 equal pieces. If you want every piece to be the exact same size I highly recommend using a kitchen scale to weigh out each piece of dough. Then shape them into smooth balls using your hands. You do not need to dust your work surface with flour for this step. It's actually best to avoid flour here.
• Now line a baking sheet with parchment paper and dust it with a little cornmeal. Then place the dough balls on top and cover them with a kitchen towel for about 5 minutes.
• To make the bagels shapes, press your thumb into the center of the dough ball. Push all the way through the make a hole. Then grab the other side with your index finger and pick it up. Then begin rotating your 2 index fingers inside of the hole to stretch out the dough. Repeat this with all eight pieces of dough.
• Now place the shaped bagels back onto the same parchment paper-lined baking sheet and cover with a kitchen towel for about 20 minutes.
• In the meantime, bring about 2 inches of water to a boil in a large deep pan. Then mix in 1 tablespoon baking soda and 1 tablespoon of honey.
• Now gently boil the bagels for about 1-2 minutes per side. I found it helpful to flip the bagels using chopsticks. Make sure to only boil 4 bagels at a time since you want to avoid overcrowding.
• Now place the boiled bagels back onto the parchment paper.
• Then whisk 1 egg with 2 teaspoons of water and brush this egg wash over each bagel using a pastry brush. Then sprinkle the bagels with your favorite toppings. I used poppyseed, sesame seeds, and everything bagel seasoning.
• Preheat your oven to 400 degrees Fahrenheit and bake the bagels for 15-20 minutes or until golden brown.

EASY BAGEL-EGG SANDWICH

Steps:

• Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Meanwhile, toast bagel.
• Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.

BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE

Steps:

• Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
• Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
• Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.