Crispy Bacon and Avocado Bagel
Crispy Bacon and Avocado Bagel
Ingredients
- 4 bagels, halved horizontally
- 8 large eggs, whisked
- 8 slices bacon, cooked crispy and crumbled or chopped
- 2 avocados, pitted, peeled, and sliced
- 1 tablespoon chili oil
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 2 tablespoons butter, or olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a small bowl, whisk together the mayonnaise and sriracha until well combined. Set aside. This will be your pinkish creamy sauce.
⏱️ 2 min
- 2
Heat a large non-stick pan or griddle over medium heat. Add 1 tablespoon of butter or olive oil. Once melted, place four bagel halves, cut-side down, into the pan. Toast for 2-3 minutes until lightly golden.
⏱️ 3 min
- 3
Pour half of the whisked eggs into the pan, filling the space around and within the holes of the bagel halves. Season the eggs with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Drizzle half of the chili oil over the eggs.
⏱️ 1 min
- 4
Allow the eggs to cook and set around the bagels for 2-3 minutes. Once the eggs are mostly set and the bagels are lightly toasted, use a spatula to carefully flip the entire egg-bagel structure. The bagels should now be on top of the cooked egg.
⏱️ 3 min
- 5
Spread a generous amount of the prepared pinkish creamy sauce over the cooked egg surface. Arrange half of the crispy bacon pieces and half of the sliced avocado over one half of the egg.
⏱️ 2 min
- 6
Using a spatula, carefully fold the other half of the egg (with the bagel on top) over the bacon and avocado to form two bagel sandwiches. Cook for another 1-2 minutes until heated through.
⏱️ 2 min
- 7
Transfer the finished bagel sandwiches to a cutting board. Repeat steps 2-6 with the remaining bagel halves, eggs, butter, chili oil, sauce, bacon, and avocado to make the remaining two sandwiches.
⏱️ 10 min
- 8
Using a large knife, cut each bagel sandwich in half through the middle. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Bacon and Avocado Bagel
- 4 bagels, halved horizontally
- 8 large eggs, whisked
- 8 slices bacon, cooked crispy and crumbled or chopped
- 2 avocados, pitted, peeled, and sliced
- 1 tablespoon chili oil
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 2 tablespoons butter, or olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a small bowl, whisk together the mayonnaise and sriracha until well combined. Set aside. This will be your pinkish creamy sauce.
⏱️ 2 min - 2
Heat a large non-stick pan or griddle over medium heat. Add 1 tablespoon of butter or olive oil. Once melted, place four bagel halves, cut-side down, into the pan. Toast for 2-3 minutes until lightly golden.
⏱️ 3 min - 3
Pour half of the whisked eggs into the pan, filling the space around and within the holes of the bagel halves. Season the eggs with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Drizzle half of the chili oil over the eggs.
⏱️ 1 min - 4
Allow the eggs to cook and set around the bagels for 2-3 minutes. Once the eggs are mostly set and the bagels are lightly toasted, use a spatula to carefully flip the entire egg-bagel structure. The bagels should now be on top of the cooked egg.
⏱️ 3 min - 5
Spread a generous amount of the prepared pinkish creamy sauce over the cooked egg surface. Arrange half of the crispy bacon pieces and half of the sliced avocado over one half of the egg.
⏱️ 2 min - 6
Using a spatula, carefully fold the other half of the egg (with the bagel on top) over the bacon and avocado to form two bagel sandwiches. Cook for another 1-2 minutes until heated through.
⏱️ 2 min - 7
Transfer the finished bagel sandwiches to a cutting board. Repeat steps 2-6 with the remaining bagel halves, eggs, butter, chili oil, sauce, bacon, and avocado to make the remaining two sandwiches.
⏱️ 10 min - 8
Using a large knife, cut each bagel sandwich in half through the middle. Serve immediately.
⏱️ 2 min