Bagel Sandwiches 3 Ways

Ingredients

• 3 pieces Bagels (plain or your favorite flavor, sliced in half)
• 6 slices Bacon Strips (thick‑cut, cooked until crispy)
• 1 piece Large Egg (room temperature)
• 2 slices American Cheese (one slice per bacon & egg bagel)
• 2 teaspoons Butter (softened, for spreading on bagels)
• 1 spray Non‑Stick Cooking Spray (for the frying pan)
• 3 oz Smoked Salmon (thinly sliced, fully cooked deli style)
• 3 tablespoons Cream Cheese (softened, spread on both sides of bagel)
• 1 teaspoon Capers (drained)
• 1 teaspoon Fresh Parsley (chopped; can use dried chives)
• 1 medium Tomato (sliced)
• 1 small Red Onion (thinly sliced; milder than yellow onion)
• 3 oz Deli Roasted Turkey (sliced)
• 2 leaves Green Leaf Lettuce (washed and dried)
• 1 teaspoon Mayonnaise (optional, for extra moisture)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the bacon.

   Time: PT2M

   Temperature: 350°F

2. Bake Bacon

   Lay 6 bacon strips on an aluminum‑lined baking sheet and bake for 20 minutes, or until crisp.

   Time: PT20M

   Temperature: 350°F

3. Drain Bacon

   Transfer the cooked bacon to paper towels and pat dry to remove excess fat.

   Time: PT1M

4. Whisk Egg

   Crack one large egg into a mixing bowl and whisk until the whites and yolk are fully combined.

   Time: PT2M

5. Heat Frying Pan

   Spray the frying pan with non‑stick cooking spray and place over medium heat.

   Time: PT1M

   Temperature: medium

6. Cook Egg “Bagel”

   Pour the whisked egg into the pan, quickly shape it into a round bagel shape, add 1 teaspoon of water, and cover with a lid for 30 seconds. No flipping required.

   Time: PT1M

   Temperature: medium

7. Remove Egg

   Slide the cooked egg onto a plate and set aside.

   Time: PT1M

8. Toast Bagels

   Toast all three bagels (or halves) until golden brown, about 2 minutes.

   Time: PT2M

9. Assemble Bacon & Egg Bagel

   Spread a thin layer of butter on the bottom half, place a slice of American cheese, the steamed egg, and two strips of crispy bacon. Top with the other bagel half.

   Time: PT2M

10. Prep Smoked Salmon Bagel Ingredients

    Thinly slice the tomato and red onion; set aside.

    Time: PT5M

11. Assemble Smoked Salmon Bagel

    Spread cream cheese on both sides of a toasted bagel half. Sprinkle capers and chopped parsley on the cream cheese, then layer smoked salmon, red onion rings, and tomato slices. Close with the top half.

    Time: PT5M

12. Optional Toast for Smoked Salmon Bagel

    If desired, give the assembled bagel a quick 2‑minute toast to warm the salmon slightly.

    Time: PT2M

13. Prep Turkey Club Bagel Ingredients

    Slice the cheese (if not pre‑sliced), lettuce, and tomato for the turkey club.

    Time: PT3M

14. Assemble Turkey Club Bagel

    Butter the toasted bagel (optional), spread a thin layer of mayonnaise if using, then layer roasted turkey, a slice of cheese, two strips of the previously cooked bacon, lettuce, and tomato. Top with the other bagel half.

    Time: PT3M

15. Serve

    Arrange the three finished bagels on a plate and enjoy immediately or store for later.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

20g

Carbohydrates

45g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Bagels: English muffins, pita bread
• Instead of Bacon Strips: turkey bacon, pancetta
• Instead of Large Egg: egg whites
• Instead of American Cheese: cheddar, Swiss cheese
• Instead of Butter: margarine, olive oil
• Instead of Non‑Stick Cooking Spray: vegetable oil, coconut oil
• Instead of Smoked Salmon: lox, gravlax
• Instead of Cream Cheese: goat cheese spread, herbed cream cheese
• Instead of Capers: chopped olives
• Instead of Fresh Parsley: dried chives, green onion
• Instead of Tomato: cucumber
• Instead of Red Onion: white onion, shallots
• Instead of Deli Roasted Turkey: sliced chicken breast, turkey ham
• Instead of Green Leaf Lettuce: spinach leaves, arugula
• Instead of Mayonnaise: Greek yogurt, avocado mash

Equipment Needed

• Oven
• Aluminum‑Lined Baking Sheet
• Paper Towels
• Mixing Bowl
• Whisk
• Frying Pan
• Spatula
• Toaster or Toaster Oven
• Chef’s Knife
• Cutting Board
• Small Spoon (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Cooking bacon until crisp in the oven (Step 2).
• Steaming the egg with water and a lid to achieve a bagel shape without flipping (Step 6).
• Spreading cream cheese on both sides of the bagel to keep capers in place (Step 11).
• Toasting the bagels to the right level of crunch (Step 8).

Chef Tips from the Video

• For extra flavor, season the bacon with a pinch of smoked paprika before baking.
• Use a squeeze bottle for the water when steaming the egg for precise control.
• Add a dash of lemon zest to the smoked salmon bagel for a bright finish.
• If you like extra crunch, lightly grill the assembled turkey club bagel for 30 seconds.

Troubleshooting

Storage

Refrigerator: Store any leftover assembled bagels in an airtight container for up to 2 days. Keep smoked salmon bagel chilled.

Freezer: Unassembled toasted bagel halves freeze well for up to 2 months; re‑toast before serving.

Room temperature: Assembled bagels should be eaten within 2 hours at room temperature.

Make-Ahead Tips

• Cook all bacon at once and store in the fridge for up to 4 days.
• Slice tomatoes, onions, and lettuce ahead of time and keep them in airtight containers.
• Spread cream cheese on bagel halves and wrap them; they stay fresh for a day.
• Keep smoked salmon refrigerated and use within 3 days of opening.

Frequently Asked Questions