The bagel that grew into breakfast overnight

So there’s this bagel Santa who keeps us supplied with all sorts of wonderful bagels, I used to beg him for bread instead of just bagels but he’d already decided that bagels are what I need. Shouldn’t look a gift horse in the mouth I suppose. I’ve never met a horse bearing gifts but in the spirit of not jinxing a good thing I stopped asking for bread and embraced the bagels. I piled them into the freezer instead of turning around and giving them away, like I used to.

Come Saturday night  I realized it was almost Sunday morning as we got ready to turn in so I officially nixed our normally filling Sunday breakfasts and announced that we’re having a quick bagel and coffee for breakfast. Sammie being Sammie insisted on asking me what kind? Of course I didn’t know or care what kind so my response was appropriately unprintable. Undeterred he plodded back to the kitchen to rifle through the freezer and call out what he found, so I tiredly agreed on the sun-dried tomato bagels. My dreams featured more than the usual number of dancing bagels and tomatoes that night, I woke up in a very bagel-ed and tomato-ey state of mind. The upside was that I managed to chase one of my dreams into the kitchen and trap it in a skillet, so instead of just coffee and bagels we had a pretty satisfying breakfast after all.

Prep time: 5 min | Total time: 30 min | Servings: 2

The Bagel that Grew into Breakfast

What you need for sun-dried bagel with bacon, eggs, onions and hash browns:

  • Two sun-dried tomato bagels
  • 4 eggs
  • 4 – 6 slices of bacon
  • 1 large onion sliced
  • 3 red potatoes diced
  • Salt to taste
  • Fresh ground black pepper to taste

How to make it:

  1. Fry bacon and set aside.
  2. Saute onions in the bacon drippings, drain drippings back into the skillet and set aside.
  3. Add potatoes to the same skillet season with salt and pepper. Fry until browned and slightly crisp.
  4. Fry the eggs, again in what’s left of the bacon drippings.
  5. Pile eggs, bacon and onions on a bagel alongside hash browns.

What you need for fried tomatoes

  • 1 large firm red (yes red, not green) tomato sliced about 1/4 inch thick
  • 1/2 cup of buttermilk
  • 3/4 teaspoon hot sauce
  • 1/2 teaspoon french mustard
  • 3/4 cup of cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground chipotle chilli
  • 1 teaspoon of dried savory
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 a teaspoon culantro for garnish

How to make it:

  1. Mix the buttermilk, hot sauce and french mustard.
  2. Mix the cornmeal, salt, herbs, and remaining dry seasoning.
  3. In a shallow skillet heat about 1/3 of an inch of oil over medium heat.
  4. Dip tomato slices in the buttermilk, shake of the excess coat in corn meal and fry for about 4 – 6 minutes on each side. Drain on a paper towel.
  5. Sprinkle chopped culantro before serving.

Serving it:

How good this breakfast tasted may have something to do with my lowered expectations of just coffee and a bagel that morning. Sammie has never shown much enthusiasm for fried tomatoes but he polished these off and is looking forward to having the same breakfast this Saturday or Sunday.


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