Source: American Egg Board
Breakfast customers crave variety … but not too much. An easy and tasty way to change up the usual toasted bagel is with a unique topping. Chef Michaels creates a riff on pimento cheese, then tops the whole-grain bagel with slices of egg, peppered bacon and baby arugula.
8 oz. aged white cheddar cheese, shredded
1/2 cup mayonnaise
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 tbsp. minced shallots
1/4 tsp. ground white pepper
8 oz. crumbled Gorgonzola cheese
1/3 cup diced roasted red peppers
12 slices thick-cut peppered bacon
12 peeled, hard-cooked eggs, sliced
3 cups baby arugula
12 whole-grain bagels, split
- In mixing bowl, combine cheddar, mayonnaise, Worcestershire sauce, garlic, shallots and pepper. Whip with electric mixer until well combined and fairly smooth, about 2 minutes. Slowly stir in Gorgonzola and roasted red peppers; mix just until combined. (Cheese spread will be chunky.) Refrigerate until well chilled.
- Preheat oven to 350 F. Place strips of peppered bacon on parchment-lined baking sheet. Bake until bacon is crisp and browned, about 15 to 18 minutes. Cut in half and keep warm.
- Per serving, to order: Toast bagel. Cover bottom half of bagel with 3 tablespoons blue pimento cheese; top with 2 half slices bacon, 1/4 cup baby arugula and 1 sliced, hard-cooked egg. Cover with toasted bagel top. Serve immediately.