Here in New York we often have to resort to a quick run though the deli in order to get a good breakfast on the go. A favourite of mine is an egg and cheese bagel. I loved this so much that I whipped up a version that we make at home on occasion, of course it also includes one of my Artisan Blends, The Woods. I hope you enjoy this recipe as much as we do!
Ingredients: (per person)
1/4 tsp The Woods Savoury Blend
Pinch of Salt
Pinch of Pepper
1 slice of Colby Jack Cheese
Vegetable or Onion & Chive Cream Cheese (to spread)
For the cream cheese spread, in a bowl mix together cream cheese, chives and dried onion. Set aside.
In a bowl, lightly beat 2 eggs. Drizzle a small amount of olive oil or butter in a non-stick skillet and place the eggs in the skillet at medium heat. Season the eggs with a pinch of salt, pinch of pepper and The Woods Savoury Spice and cover while the eggs cook (about 3-4 minutes).
While the eggs are cooking toast the bagel and if necessary slice the cheese. Once eggs are almost cooked through flip over for about 30 seconds and then fold over to be a nice size for on the bagel. Place the sliced cheese on top, cover and let cook a minute longer for the cheese to melt.
Spread the cream cheese mixture on the bottom half of the toasted bagel, then add the eggs and cheese and top of your breakfast sandwich with the other half of the toasted bagel. This really is a quick and easy breakfast option that is so incredibly good.