Every morning I walk past a street vendor frying eggs and bacon for people to grab on their way to work. She serves the eggs and bacon over rice. This is Thailand, after all.
It’s a dangerous temptation to face on a daily basis, that wok-fried bacon.
In my usual work-day life, I eat oatmeal (also a breakfast I love, but not exactly flashy). But on the weekends, all bets are off. Give me all the wok-fried bacon you’ve got. Or banana bread crumb cake.
Or bagel french toast.
This is more of a method than a recipe, but it’s one that should be repeated. Last weekend we had a bunch of bagels. So we soaked a few in eggs overnight and heated them until crisp in a hot, buttery pan.
I know it’s Monday, but keep these weekend breakfasts coming.
- 6 eggs
- ½ cup milk
- ½ teaspoon salt
- 2 bagels, halved (just about any flavor will work, but plain or slightly sweet flavors are my preference)
- 1 Tablespoon unsalted butter
- 4 ounces cream cheese, softened to room temperature
- 1 Tablespoon granulated sugar
- ½ teaspoon cinnamon
- In a square baking dish, whisk together the eggs, milk, and salt. Add the bagel halves and flip to coat both sides. Soak the bagels cut-side down in the egg mixture in the refrigerator for at least an hour or overnight.
- Melt butter in a large pan over medium heat. Use a fork to transfer the bagels to the pan (discard egg mixture), and cook on both sides until golden brown and crisp.
- While bagels are cooking, beat cream cheese, sugar and cinnamon until light and fluffy. (If too thick, add a bit of milk.)
- Serve bagels topped with whipped cream cheese.
And speaking of breakfast, two little ladies had their first taste of pancakes on Sunday…