- 2 tablespoons unsalted butter or bacon fat
- 12 large eggs, beaten
- 3 scallions, thinly sliced
- 1/4 teaspoon crushed red pepper
- kosher salt, to taste
- 4 bagels, sliced open
- 8 slices cooked bacon, halved crosswise
- 4 leftover latkes
- 4 slices American cheese
- 1/4 cup cream cheese
As a born-and-raised New Yorker, I've had a long love affair with the bacon, egg and cheese bagel. Though a few weeks ago I discovered what has always been missing on this breakfast sandwich: a latke. It's the hash brown-adjacent addition to the sandwich for a true breakfast of champions and a perfect use for leftover latkes!
Technique tip: The secret to perfect bacon is making it in the oven! Throw your slices on a foil-lined sheet pan and bake at 400 F for 15 to 20 minutes for evenly golden bacon.
Preheat the oven to 400 F.2.
In a large nonstick skillet, heat the butter over medium-high heat. Add the eggs, scallion and crushed red pepper, and cook, stirring constantly with a rubber spatula, until scrambled but still glossy in appearance, about 3 minutes. Season with salt and press into an even layer, then turn off the heat and set aside.3.
Place the opened bagels on a sheet pan, cut-side up. Divide the eggs, bacon, latkes and cheese between the bottom halves. Bake until the cheese is melted and bagel is warmed through, 3 minutes.4.
Remove from the oven and spread the cut-side of the top halves with cream cheese, then place on top to sandwich. Slice each bagel in half and serve immediately.