Looking for some good bagels


One of the little joys I have found during the pandemic is visiting my local and most favorite coffeehouse.

We all know what a coffeehouse is – it’s the little house-like structures in parking lots, on the sides of the road, that dot almost every corner of any town in Alaska. It feels like everyone has their usual place, with their usual orders and favorite baristas.

I don’t even drink coffee, but I love to indulge myself with a hot vanilla chai on cold mornings. When I’m hungry and we run out of food for breakfast, I treat myself to something more.

Enter the Brekkie Bagel: a bagel sandwich with cheese, ham, mustard and a pancake-shaped egg and cauliflower.

I’ve spent months trying to figure out how to describe it, but imagine a very thin, egg-crusted pancake that’s folded in half and stuffed into the bagel sandwich. It might sound weird, but the bite is amazing and adds some great layers to the whole sandwich. I originally thought it was just an egg, cooked like a pancake? I was determined to find out, so I tried making eggs in a dozen different ways and couldn’t come up with a result that was even a little similar.

Finally, my partner just asked the cafe people what was in the sandwich. They told him it was a cauliflower and egg wrap. A product called Crepini Egg Thins is the key to the quality of the eggs from my coffee house, Spenard Joe’s, “Brekkie Bagel”.

I don’t have access to thin eggs, but in my egg cooking experiment I have found that making a delicious breakfast at home is not at all difficult if you keep your favorite ingredients in. stock. A lot of my friends say they’re trying to save more money in the New Year, and I think I’ve been in this boat for months now.

So the next time you go shopping, buy bagels, meat you like or any alternative you prefer, cheese, a favorite condiment, and eggs. I would also recommend having arugula or baby spinach – it adds nice texture and freshness to the meal. We buy our bagels in bulk and put them in the chest freezer. When we’re ready for a new package, we can put a frozen bag in the fridge to thaw it, and the bagels are just as good.

Your ideal breakfast sandwich will probably be different from mine, but this recipe is perfect for the riff. Finding your ideal breakfast sandwich combinations is quite a journey you can take. Are you a cookie person? A croissant ? Donut? Maybe you are even a wrap person. Finding your favorite items and combining them into something delicious is a discovery you can make.

But here’s my version of that to get you started. This whole process, from entering the kitchen and searing your ingredients to the first bite, takes around 10 minutes at most. Cooking the eggs is the longest part of assembling this breakfast. If you prep everything before cooking the eggs, you’ll be good to go on time.


A kind of bun: bagel, croissant, English muffin, cookie or tortilla

Some green vegetables: arugula, baby spinach or baby kale.

A type of cheese: Parmesan, Swiss, Provolone, or whatever type of cheese you prefer that works easily on a sandwich (so not something overly gooey like brie)

Some kind of meat or meat substitute: sliced ​​ham, turkey, chicken, bacon, prosciutto, tempeh or roast beef

A kind of condiment: mustard, aioli, jam, spicy mayo (essentially an aioli)

Eggs cooked your way


First take out all your ingredients.

Toast your bagel or English muffin. If you are using a croissant or a cookie, warm it in a pan with a little butter – cut it in half and place the buttered halves inside on the pan to fry.

Let sit in the pan until you reach the desired roast. Or don’t toast at all, that’s fine too.

Then take out the appropriate amount of cheese, arugula, and meat for your dish. Feel free to use whatever veggies and cheese you have. I love the Parmesan sprinkled on the hot egg. Prepare it to place on one of the bread halves.

Once the bread is toasted, spread it over your favorite mustard or condiment (this could be a fun aioli or jam or whatever you really like). I use homemade mustard that my uncle makes for our family. It’s a kick, and I think it’s a great addition to my bagel.

Place the rest of the sandwich preparation on your toast halves in the order you prefer. I like to have arugula or greens in the middle of the meat, to keep it from falling off the sandwich or getting too soggy from the mustard.

Then it’s time to cook your eggs. I tried so many ways to cook eggs and didn’t really have a preference for a specific version. Easy scrambled eggs over hard-boiled eggs whipped in cream and then poured into a small buttered pan?

Do it however you like, but I always start with a little bit of butter in the pan, then you pour or dip your egg in it and let it cook for a few minutes.

Cooking an egg really doesn’t take too long and it’s very intuitive. You know what you like the most. Once the egg is ready, place it in the sandwich and assemble the two bread halves together.

The result is your own “breakfast” sandwich, which will hopefully help you save money and keep you going in the morning.

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