Everything cheddar egg bagel

Ingredients

• For the eggs — 3 large eggs
• For the eggs — 1 tbsp butter
• For the eggs — 2 tbsp chopped green onions, divided
• For the eggs — 1/2 tsp crushed red pepper flakes
• For the eggs — 1/4 tsp garlic powder
• For the eggs — Salt, to taste
• For the eggs — Black pepper, to taste
• For the bagel — 1 everything bagel, sliced in half
• For the bagel — 1 slice cheddar cheese
• For the bagel — 1 slice mozzarella cheese
• For the bagel — 1/3 avocado, thinly sliced
• For the bagel — 1 tbsp sun-dried tomatoes, chopped
• For the bagel — Small handful of fresh spinach
• For the bagel — 1 slice tomato
• For the bagel — Salt and black pepper, to taste
• For the bagel — 1/2 tsp black sesame seeds

Instructions

1. Prepare the eggs: Crack the eggs into a bowl and whisk until smooth. Add salt, black pepper, crushed red pepper flakes, garlic powder,
2. Lightly toast the bagel halves.
3. You want them slightly crisp but not overly toasted since they’ll go back into the pan later.
4. Heat a large nonstick skillet over medium-low heat and melt the butter.
5. Pour in the beaten eggs top it with green onions and immediately swirl the pan so the eggs spread into a thin, even layer.
6. While the egg is still slightly wet on top, place both bagel halves cut-side down onto the egg, leaving a little space between them.
7. Gently press them into the egg so the egg adheres to the cut side.
8. Cook for about 1–2 minutes, until the egg is mostly set and golden underneath.
9. Carefully flip the egg-and-bagel combination so the egg side is facing up. If any egg is hanging outside the bagel, fold it inward over the bagel edges. This creates that crispy egg “seal” around the bagel.
10. Place the cheddar and mozzarella on one bagel half. Add the chopped sun-dried tomatoes, spinach, avocado, and tomato slice. Season the vegetables lightly with salt and pepper.
11. Close the bagel and reduce the heat to low. Cover the pan with a lid and cook for 1–2 minutes, flipping once if needed, until the cheese is melted and the outside is golden and crisp.
12. Cut in half and serve immediately while the cheese is gooey and the egg is crispy.