Bacon, Egg and Cheese
(on a Montréal Style Bagel)

A couple of Queens kids making a New York classic breakfast food.

Turn your kitchen into the corner bodega with my New York inspired Bacon, Egg and Cheese sandwich on a bagel inspired by the delicious gluten holes found in Montréal, Canada. Enjoy!

PREP TIME

35 Minutes

COOK TIME

30 Minutes

INGREDIENTS

Montreal-style bagel

Dough:

1 ½ cups warm water
4 tbsp maple syrup
3 tbsp vegetable oil
2 ½ teaspoons active dry yeast
1 large egg
4 ½ cups bread flour
1 teaspoon kosher salt

For The Rest:

¾ cup sesame seeds
10 cups of water
¼ cup maple syrup

Bacon Egg and Cheese (Per sandwich)

3 bacon slices
1 egg
1-2 slices sharp cheddar cheese or American cheese
Ground black pepper to taste

INSTRUCTIONS

In a bowl, whisk warm water, maple syrup, vegetable oil, yeast, and an egg. Then stir in salt and flour in 3 parts, until a soft dough forms. Knead dough on a lightly floured surface for about 10 minutes, until smooth. Set aside on a floured surface, cover with a clean towel, and let rest for 10 minutes.
Preheat your oven to 425°F.
Divide the dough into 3 equal pieces. Roll each piece into a long rope, then curve ends and roll to make a bagel shape.
In a large pot, boil water and honey. Add the bagels and boil for about 3-5 minutes. Remove and immediately coat with sesame seeds.
Place on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
Cook bacon in a pan to your liking. Remove and set aside. Add egg and slightly break up the yolk into the white.
Add cheese slices, bacon, and black pepper. Fold slightly and assemble the bagel sandwich. Press in the pan for a minute on each side. Serve with ketchup!