Bacon, Egg, Cheese, and Squash on a Bagel


  • 1 pattypan squash
  • 1 bacon strip
  • 1 everything bagel
  • 4 tablespoons Boursin cheese
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil (plus more if needed)
  • 2 large eggs
  • 2 (½ inch thick) slices large tomato (the same diameter as the bagel)
  • 2 tablespoons scallions (finely chopped)


Trim and discard the root and vine ends of the squash. Cut two ¼ inch thick slices crosswise from the middle section (save any scraps for another use).

Heat a small nonstick skillet (but large enough to fry 2 eggs) over medium heat. Add the bacon and cook until crisp, 6-7 minutes, turning once. Transfer the bacon to a paper towel to drain; set aside the skillet with the rendered bacon fat.

Meanwhile, cut the bagel in half. Spread 2 tablespoons of the cheese onto the cut side of each half and set aside.

Preheat a grill pan over medium-high heat. Sprinkle the squash slices on both sides with the salt and pepper and drizzle with the 1 teaspoon oil, dividing it equally. Add the squash slices to the pan and cook, turning once, until grill marks form and the squash is tender; 5-8 minutes.

While the squash cooks, heat the skillet that you cooked the bacon in over medium-low heat. If there is not enough fat in the skillet to fry the eggs, add a bit of oil. Crack the eggs into the skillet and cook to the desired doneness.

To assemble each sandwich, place a squash slice on top of a cheese-spread bagel half. Top it with a tomato slice and then an egg. Crumble up the bacon and scatter half on top of each sandwich, along with half the scallions.

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