This dish, purchased on a bagel or often on a Kaiser roll, was the thing that most threatened my children's homemade meals. It was the one thing that I knew for sure their allowance was going to each morning before school. So, if you can't fight it, join it! And that's what I tried to do in mimicking as much as possible all the deliciousness and convenience of this New York City deli-style classic that they found outside the home, with this very similar homemade version.
Technique tip: For quick bacon, cook a batch in advance (the oven method saves on mess and hassle) and freeze individual portions in plastic wrap. If you microwave them for a minute, they're nearly as good as when they're fresh out of the pan. Additionally, if you buy fresh bagels in quantity, when you bring them home, slice them in half and place them in a sealable bag and freeze immediately, then take out and toast as needed. They'll last much better and are a much better alternative to old dry bagels, or whole bagels you have to defrost before cutting and toasting.
Swap option: This recipe works well with no bacon and just egg and cheese, or with ham or sausage or avocado as a substitute for the bacon.
Slice the bagel in half. Butter in halves and toast them in a toaster oven (or use a griddle if you have one). If using a regular pop-up toaster, butter the halves after they're toasted. Meanwhile, heat a cast-iron or nonstick skillet.2.
Add the remaining butter to the skillet. Carefully crack in both eggs. As soon as the whites set on the bottom, puncture the yolks. Place a slice of cheese on one egg and top with the bacon. Place the other egg, yolk-side down, on top of the bacon (like an egg-on-egg sandwich). Lift the whole egg pile onto one toasted bagel half. Top with the other half of the bagel and lightly press together. Serve immediately or wrap halfway in parchment or foil.3.
Douse with hot sauce or dip in ketchup for maximum effect.