Ingredients
2 bagels, sliced
4 tsp unsalted butter, divided
4 large eggs
kosher salt, to taste
freshly ground pepper, to taste
2 slices provolone cheese, or other
½ ripe avocado, sliced
2 thick slices of ripe tomato
4 slices bacon, cooked until crispy, cut in half
2 thin slices of onion
lettuce, optional
sriracha, or other hot sauce, to taste
Preparation
Cut bagel in half, horizontally. Heat a large skillet over medium heat and melt 2 teaspoons of butter. Place the bagel halves cut sides down in the pan, and cook until the bottoms for 1 to 2 minutes or until they turn golden. Remove and set aside.
In a small bowl, crack and lightly beat the eggs then season with salt and pepper. Melt the remaining butter in the pan. Pour in the eggs and use a spatula to lift up the cooked edges and let the runny eggs run underneath.
When the bottom is almost cooked, but the top is still runny, lay the cheese slices in the middle of the eggs. Let the eggs cook for 1 more minute, then fold the sides of the eggs over the middle, to make a rectangular omelet.
Transfer the omelet onto a cutting board and cut the omelet in half, for each sandwich.
Place the omelets as the bottom piece of the bagels. Layer the tomatoes, avocado, bacon, and onion on top of each other. Add lettuce if preferred. Drizzle a small amount of Sriracha to taste. Cover the top with the remaining bagel slices.
Serve warm.
