My children aren’t very adventurous when it comes to breakfast. If I were making this for them, I would probably have to leave off all of the fun stuff. But just as it so happens, every Monday, my husband has conference calls for most of the morning and will usually work from home.
On these quiet Mondays, after the kids have already gone to school, I will make a fun breakfast for Todd and I. One Monday, I made this bagel breakfast sandwich and I still remember how big his eyes got when I sat it down in front of him. Our home office is on the main floor, so I’m sure that he knew that I was cooking and could probably even smell the bacon cooking… but this was special. And believe me, it tastes as special as it looks.
For this sandwich, I used Self Proclaimed Foodie’s recipe for Chipotle Aioli. It is fantastic! It gives the sandwich such a rich, smoky flavor. Keep any leftovers stored in the refrigerator for up to one week. I also made a simple guac or avocado mash. It delivers acidity and a nice brightness that contrasts the aioli so well.
Make this sandwich on a Monday, a Tuesday, any day of the week. It won’t disappoint.
Enjoy!
| Prep Time | 20 Minutes |
| Servings |
Servings
|
- Juice of Half of 1 Lemon
- 3 Garlic Cloves, finely minced
- 1/2 Tsp Granulated Sugar
- 1/2 Tsp Salt
- 2 Tbsp Chipotle in Adobo (with a little sauce)
- 3/4 Cup Vegetable Oil
- 1/2 Avocado
- 1/2 Lime, juiced
- 2 Tbsp Fresh Cilantro, chopped
- Pinch of Salt
- 2 Multigrain Bagels, toasted Or whatever bread you prefer
- 6 Uncooked Bacon Slices
- 1 Tbsp Reserved Bacon Grease
- 4 Large Eggs
- 4 Slices of Cheddar or Pepper Jack Cheese
- Salt and Pepper
Ingredients
For the Chipotle Aoili
For the Avocado Mash
Other
|
|
- Make the aioli first. Combine all of the ingredients for the aioli EXCEPT for the oil in a food processor. Pulse until combined. Then turn the processor on low and slowly add the oil. Scrape down the sides as needed and pulse until fully combined.
- In a small bowl, combine the avocado, lime juice, cilantro and salt. Mash with a fork and set aside.
- In a medium-large skillet, cook the bacon until crispy. Remove the bacon to a paper towel-lined plate. Dispose of all of the bacon grease except for 1 tablespoon. Heat the bacon grease over medium heat.
- In a small bowl, whisk together the 4 eggs. Add salt and pepper and then add the eggs to the skillet with the bacon grease. Scramble the eggs until they are cooked, but still light and fluffy.
- Toast the bagels (or whatever bread you are using). While the bagels are still hot, smear on some of the chipotle aioli onto the bottom of the bagel. Smear some of the mashed avocado along the top of the bagel.
- Lay a slice of cheese over the aioli and one over the mash and then break up 3 pieces of bacon per sandwich so that they fit onto the bagel. Pile on the scrambled eggs and close up the sandwich. Repeat with second bagel sandwich. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.