by The Webmaster
Makes: 4 portions. Serves: 4 people. Preparation time: 20 minutes.
- 4 "Everything" fresh Water Bagels*
- 4 Eggs
- 4 Slices of Thick Bacon
- 4 Slices American Cheese
- ¼ lb. Butter
- Salt and Pepper to taste
Preheat a cast iron pan on the stove over medium heat. Slice the Bagels in half and butter the insides. Toast the Bagels in the pan until golden brown. You can toast them in an electric toaster, just butter them after toasting. Set aside.
Cut each Thick Bacon strip in half. Cook the strips of Bacon in that pan until the desired crispness. Set aside.
Fry each Egg in a pan with Butter and as soon as the white start to firm up, break the yolks and fry until almost fully cooked. If desired, use a 4" round egg ring to form the Eggs. Season with Salt and Pepper. Place 1 slice of Cheese on the Egg, then 2 pieces of Bacon on the Cheese. Cook for a few extra seconds until the Cheese melts.
Transfer that to the toasted Bagel bottom. Cover with the Bagel top and serve. For the "Mac Daddy" version, double the Egg, Cheese and Bacon for each Bagel.
”Water Bagel ” - Bagels were brought to New York City by refugees from Poland and Eastern Europe in the 1800s. The New York term "Water Bagel" differentiates the boiled then baked kind, from the "Egg Bagel" which has a different dough and are softer and puffier. New Yorkers prefer the crispy crust and chewy interior of the "Water Bagel".
