After that morning of a fail, I return to redeem my whatever foodie dignity I even had with my own recipe. Just something that came about during my hectic 6 AM mornings getting ready for the 1 hour schoolbus ride to my high school. Yes, 1 hour. I was lucky that I didn’t take public transportation. If I did, that would be nearly 2 hours. I would lose even more sleep and probably be even shorter than I am today. I’d probably be a lot grumpier.
Here’s the result of my ungodly love for runny yolks and need for a quick filling breakfast.
Honestly, I’m not even sure if it’s safe to eat runny yolks. Couple of days ago, I saw a video by MDRN KTCHN and their take on the role of eggs in raw cookie dough. Most people think that eating raw cookie dough can get you into trouble because of the risk of salmonella in eggs. According to the video, there is a probability of 1 in 20,000 eggs being infected with salmonella. For the taste and texture of a runny yolk, I’ll take my chances. Plus, tons of people eat runny yolks and poached eggs. I’m sure I’m not the only one with this tendency to prefer sunny side eggs. Maybe one day I’ll try to make a poached egg and post of my experience, or rather struggle. A poached egg version of this breakfast sandwich? Comment with any tips!
If you’ve been keeping up with my posts, you probably realize that I ramble. A lot. This is how I get return to the topic:
Enough of my rambling. Let’s get started with this recipe! Below is a picture but the food porn worthy one will be at the end if you make it that far. DO NOT just scroll to the bottom. (Or just look above)
- 1 egg
- Oil (to cook)
- Half a bagel
- Honey nut cream cheese spread (Substitute with another sweet cream cheese spread if allergic to nuts.)
- Pita Chips
- Salt to taste
STEP BY STEP PICTURE RECIPE
1. Grab a bagel and slice it in half. I didn’t know I had bagels, which explains why I didn’t make this earlier when I returned home, until I went on that lil’ exploration in my fridge when looking for Vietnamese Sandwich ingredients. There, in the very back of the freezer, were bagels. My mom freezes bagels. And guess what… The sell by date was April 26, 2012.
According to this chart, bread can last 3 months in the freezer so this bagel was still edible. Fun Fact: Someone froze bread for 2 years and was hoping to eat it for Christmas. Maybe I should freeze a loaf of bread and blog 2 years later, if this blog still exists or revive this blog, on its edibility. Maybe bread is like wine and it gets better with time — er no. I didn’t know of the life span of frozen bread when cooking but I just really wanted my usual breakfast sandwich, which I hadn’t eaten in so long since I was at college. I don’t have a pan in my dorm kitchen and the college dining plan doesn’t provide you with raw eggs to experiment with.
If your bagel is frozen, here is what I did:
- Microwave the frozen bread. You can let it defrost if you have the patience. I microwaved it for 1 minute.
- Surprisingly, the bagel came out like it was fresh. The magic of freezing. I sliced it in half with knife. Ouch! Watch out if you’re using your hand to hold the bagel down while cutting. It’s hot!
3. Heat the pan while the bagel was in the microwave. Add oil. Crack an egg in and cover it with a top. My theory is that by covering the pan, the heated air doesn’t escape and helps to cook the top of the egg, which isn’t touching the pan. Therefore, you don’t have to flip the egg over and lose the runny yolk.
4. Wait for the egg to finish, as in the top part has no runny egg white but the egg yolk is still runny and delicioso. There is a lot of waiting in this recipe. Sometimes, I would use this time to run upstairs to change or to pack my backpack. If you’re not a high school student with a hectic morning, I encourage you to just sit down and read the newspaper. Maybe even watch some YouTube on your smartphone. Relax and enjoy that the high school years are behind you… or sit down and freak out that high school is coming up for you. If you’re in high school — good luck.
4.5. As the egg was cooking, you could toast the bagel if you like it toasted. I eat not only for taste but texture also. A sandwich with some crunch factor is great so I tend to toast my bagel a bit longer for some slightly burnt edges. Totally optional which is why it is Step 4.5.
5. Spread the honey nut cream cheese. Add the broken pita chips for more crunch! Place the sunnyside egg over it all. Sprinkle some Craisins. I added some salt over the sandwich to juxtapose with the sweetness from the Craisins and spread. I saw this done a couple of times on food videos to bring out the sweetness. (Like the GIF above?)
This is my first time having a sweet version of this sandwich. I would have drizzled some honey but I couldn’t find any. Looking back, I think that could have made it overly sweet. I tried looking for hummus, which I thought my little sister had bought, but I couldn’t find any. Honestly, I just grabbed whatever spread was available and it was the honey nut. Happy it was there because it turned out really delicious.
I normally make this with hummus or the tomato sauce used to make bruschetta. I’ve also added sliced sausages before, which you can see below. This picture is from… December 25, 2012! I swear, I don’t plan these dates ahead of time.
As promised, below is the food porn version of my sweet open faced breakfast sandwich. If you look above, that sandwich has an “X” which I made to get the optimal amount of yolk to flow in order to snap an awesome Instagram. This time, I took a bite and snapped a picture. I lost a lot of yolk trying to get this. I did it for you readers! Be grateful!
After experimenting, I realized this is a mix n’ match breakfast. The main component is half a bagel. Besides that, top it with whatever you want. I prefer to have a sunnyside egg with other things.
I once mixed sour cream with the ground beef extracted from a microwaveable Jamaican patty. In my mind, and I dreamt about this the night before, I imagined the gooey yolk complimenting a tangy sauce with spicy ground beef. My mouth is starting to water even now… Anyways, it was horrible. The sour cream was much too thick. Next time, I should use something with the same tart flavor but thinner in consistent. Yogurt? Maybe I’ll write a post on variations of this breakfast ideas. Comment with any ideas and pictures of your own versions!
(Catchy end-phrase for this post…)