This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.



Ingredient Checklist


Instructions Checklist
  • Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).

  • Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.

  • Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Reviews (8)

92 Ratings
  • 5 star values: 30
  • 4 star values: 17
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 9
Rating: 4 stars
Healthy and delish On any bread, pita or tortillas. Love it!
Rating: Unrated
Also great on biscuits
Rating: 5 stars
This is a delicious and filling breakfast. I used to make it for my kids to eat on their way to school. Now we just enjoy at home. Easy to make...everyone loves it!
Rating: Unrated
My grandson loved this repeat show, he is 7, and determined to cook like Martha and Lucinda. He is a bacon and egg boy!
Rating: Unrated
In NY we call this the "Fat Girl Special". Not served on a bagel but a kaiser roll, along with a smear of butter on the top inside of the roll. Yumm!
Rating: Unrated
I made the Bacon, Egg
Rating: Unrated
I think this breakfast sandwich is very good.
Rating: Unrated
I think this is the wrong recipe for this one... I clikced on the Pantry Salad which I thought was the sallad made with bacon and collard.