Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series

I never had a craze for the bagel until I reach Boston for college. The bagel was a staple breakfast in the dining halls – and of course, it became a habit for me, one that I genuinely could have done without. But I guess, the heart wants what it wants!

Of course, my breakfast has changed drastically in the past decade – I am sluggishly woken by my trusting cappuccino, fruits and an acai berry smoothie for all that extra energy I desperately need to power through the day. But after Le Artisan Boulangerie opened up a bit too close to home, let’s say, the delicious bagel has made a bit of a re-appearance into my lovely love handles!

A variety of bagels (sesame, cheese, garlic… why aren’t you picking up your phone yet?!) make it to my breakfast table with scrumptious fillings: cinnamon butter, plain cream cheese, flavoured cream cheese… and the classic one, which is a fair bit more indulgent, but the perfect Sunday breakfast to be had: the breakfast bagel!

The breakfast bagel is made with creamy scrambled eggs, thick slice of cheese, tomatoes, lettuce and if you can, some avocados – it’s perfect with a cup of coffee, juice, the papers and some soft music, preferably outdoors.

P.S. The key to a good bagel sandwich is to always, always, always toast it first. Slice lengthwise, and use a regular toaster. Thereafter stuff you filling and slice into half. Fasten with a toothpick if necessary.

Photo Credits: The Kitchen Trail

The Recipe
Serves 1


  • 1 sesame bagel, sliced and toasted
  • 2 eggs, scrambled
  • 1 cheese slice
  • extra virgin olive oil
  • tomato slices
  • lettuce
  • avocado slices (optional)


  • Toast the bagel slices first.
  • While the bagel is hot, drizzle some olive oil on both open slices and place cheese on the bottom part.
  • Gently place the scrambled eggs on top, followed by tomato slices and lettuce. Fasten with the top slice and insert a toothpick to hold fort.
  • Slice the sandwich into two.

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.