Inspired by Eggslut's infamous breakfast sandwiches, this recipe calls for a special egg cooking method that I only recently learned. To be honest, if you would have asked me what a marbleized egg was few months ago, I would have had looked at you with pure confusion.
Little did I know that this cooking method, that I once referred to as the lazy girls' scramble, was actually a thing. Thanks to Vice's awesomefood channel, Munchies, I now know that the marbleized egg was actually popularized by Eggslut, a super awesome – you guessed it – egg sandwich restaurant in LA.
- 1 bagel (everything)
- 2 slices muenster cheese
- 3 slices bacon
- 2 tbsp onions
- 2 eggs
- Begin by frying two slices of bacon over medium heat until crispy. Remove bacon from the pan but leave the renderings and grease.
- Add onions to the bacon grease and cook for a few minutes on medium-low until they become caramelized.
- Remove the onions and add the 2 eggs in the remaining grease. With a plastic spatula or wooden spoon, run the tip through the egg yolks and the whites so that both colors become intertwined with each other.
- Meanwhile, put your bagel in the toaster. Let the eggs cook for a few minutes until the whites become opaque and the yolks are cooked through.
- Once the first side is cooked half way through, gently flip the egg, turn the heat to medium low, add the cheese, and cover – letting the egg cook through while the cheese melts. Now that all the components are prepared, it's time to build the sandwich.
- Once the bagel is toasted, add the cooked egg with the melted cheese and onions. I recommend chopping the bacon before you add it to the sandwich so that each bite is consistent. Add the other piece of the bagel and serve.