Bacon, Egg, Cheese, and Squash on a Bagel

Ingredients:

  • 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)

Directions

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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License