Morning to ya!
Mornings are always hectic for me, and getting something decent to eat is always hard. This is why long weekends are especially dedicated to eating well. I try to make an extra effort to get something a little fancier out on the table other than my typical bowl of cereal or some fruit before I commute to work.
Looks amazingly fancy, but isn’t, this egg and ham breakfast bagel is so simple, anybody can really make it.
I love popping the yolk on the egg and then sopping it up with the bagel. I know it might sound counter intuitive to some of you but the yolk tastes way better soaked in the bread than it does eating it within the sandwich.
If you’re making this for breakfast, why not also make an almond milk mocha drink to go with it as well?
Happy Easter Sunday!
Until we dine again,
-The Piquey Eater
- 1 egg
- 1½ tablespoons of vinegar
- 2 slices of ham
- 1 bagel of your choice
- A dab of butter (basically however buttered you like your bagels)
- Salt and Pepper for Seasoning
- Put some ham in a bowl and pour some boiling water on it and let it soak for a bit. This steps helps take away some of the salty edge to the meat. If you like the salt, skip this step.
- Take a small pot of water and bring it to a gentle simmer. Swirl the water around to create a gentle whirlpool. Put in your vinegar and gently slip in your egg (egg-white first). Let the egg cook for three minutes and gently remove from the water with a slotted spoon.
- Toast your bagel and butter it immediately
- Assemble the sandwich and season to your liking