Bacon Bagel Breakfast
Breakfasts are my least enjoyable meal to make, but I love to eat Oem. I am generally not wide awake enough to feel like doing a major production in the kitchen, but I am always ready to eat. and I especially like weekend breakfasts, ones with fresh orange juice and the Sunday LA Times.
So I make breakfasts like this one. You can cook your eggs and grate your cheese a day or two before, to make it even easier. and just because it's easy doesn't mean it lacks flavor. On the contrary, this dish is absolutely delicious, and even more so just because of its simplicity.
4 sliced bagels
8 slices bacon
4 hard boiled eggs, shelled and coarsely chopped
4 Roma tomatoes, chopped
4 green onions, chopped
1/4 cup cream
2 cups grated cheddar cheese
Fry the bacon in a skillet until crisp. Drain on paper towels.
Preheat the broiler. Lightly butter the bagels and set aside.
In a small saucepan over medium flame, heat the tomatoes and green onions. Cover and cook 4 minutes, until the tomatoes have released their juices and are partially liquid. Reduce the heat to low. Stir in the cream, then add the cheese. Stir until the cheese melts and forms a sauce. Add a dash of Tabasco Sauce, to taste.
While the tomatoes are cooking, toast the bagels in the broiler until golden brown.
For each serving, place two halves of a bagel on a plate. Top each half with a bacon slice. Sprinkle chopped egg on top. Finish by pouring some of the tomato-cheese sauce over each half. Serve immediately, passing extra Tabasco on the side.
© 1998, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007