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
- 1 sesame bagel, sliced and toasted
- 2 eggs, scrambled
- 1 cheese slice
- extra virgin olive oil
- tomato slices
- 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.