We have a bagel shop that does a Baker’s dozen (13 pieces instead of 12) every Wednesday, so often we wait until Wednesday to buy our Bagels as they are on sale and so much cheaper. Normally, my kids are happy with just Bagel and Cream Cheese for breakfast, perhaps with a teaspoon or two of jam added for good measure. But sometimes, I get tired of that same old, same old bagel and cream cheese combo so occasionally I will cook some eggs and have them with bagels instead. When I am feeling indulgent, I spread a little mayo or add a slice of cheese on a toasted and buttered bagel with this creamy egg. A few sprinkles of chopped chives perfectly round-up this delicious and filling breakfast sandwich. Enjoy!
Feel free to adjust the amount of the ingredients depending on how many eggs you are making. I have a small family so I used only 4 large eggs.
4 Eggs, lightly beaten
1 Tablespoon Butter
Salt and Pepper
A dollop or two of either cream cheese, mascarpone, boursin cheese, to taste (sometimes, I even use sour cream!)
A handful of chives, finely chopped
In a small sauce pan or frying pan, melt the butter. When the butter starts bubbling on the edges, add the beaten eggs. Stir until it’s creamy and almost cooked. When done to your liking season with a little salt and pepper and then mix in the cheese of your choice. Just lightly incorporate the cheese, no heavy mixing is required. Add the chopped chives.
Spread on toasted or warmed bagel and enjoy immediately. You can dress it up by adding an extra slice of cheese or spreading mayo on the bagel beforehand. Either way, it is yummy and so quick and easy to make! Have a great breakfast!
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