Crispy Everything-Bagel Breakfast Sandwiches with Soft Eggs

Everything bagels take their name from the seed-and-spice mix that defined New York bakery counters. Toasted crisp and filled with soft eggs, sharp cheddar, and avocado, they make a hearty breakfast sandwich ready in minutes.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 28g protein
• 48g carbs
• 24g fat
• 5g fiber

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Ingredients

• 4 everything bagels, split
• 6 large eggs
• 2 tbsp whole milk
• 2 tbsp unsalted butter
• 4 slices sharp cheddar, sliced
• 8 slices thinly sliced deli ham or turkey
• 1 ripe avocado
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• to taste hot sauce or chili crisp (optional)

Instructions

1. 1Preheat a large cast-iron skillet or griddle over medium heat. Split the bagels and toast cut-side down 2–3 minutes until golden and fragrant; set aside on a sheet pan.
2. 2In a medium bowl whisk the eggs, milk, salt, and a few grinds of pepper until just combined—no frothy peaks needed for soft curds.
3. 3Melt butter in the same skillet over medium-low. Pour in the eggs and let them sit 20 seconds, then push gently with a silicone spatula from the edges toward the center every 15–20 seconds.
4. 4Continue soft-scrambling 2–3 minutes total until the eggs form large, glossy, barely-set curds that still look slightly wet. Remove from heat immediately so they finish cooking off the pan.
5. 5Wipe the skillet, add remaining butter, and warm the ham or turkey slices 30–45 seconds per side until lightly browned at the edges.
6. 6Mash the avocado with salt. Spread a generous layer on the bottom half of each toasted bagel.
7. 7Layer two slices of warm meat, a pile of soft scrambled eggs, and one slice of cheddar on each bottom half. If desired, return the open sandwiches to the warm skillet for 30 seconds to melt the cheese.
8. 8Cap with the bagel tops, press gently, add a few dashes of hot sauce if using, and serve right away while the eggs are still creamy.