By Katie Workman - A perfect breakfast sandwich is the ultimate way to start your day.  It’s the kind of meal that puts you in a great mood, and also will carry you through to lunch without feeling snacky.

So, what’s in a great breakfast sandwich?  Let’s start with the bread – I can’t think of a more satisfying base than a bagel, and the type is completely up to you: plain, sesame, poppy, everything….I’d steer clear of the cinnamon raisin in this case, unless you are my mother-in-law who is a firm cinnamon raisin fan, even when the toppings are savory.

Then bacon, eggs, and cheese.  The holy trinity of breakfast sandwiches.  But don’t stop there.  A bit of hot sauce to kick things up a notch, and then slices of creamy ripe avocado (a great moment to use that avocado cool tool for the prettiest thin slices!), peak-season tomatoes, onion, and maybe a leaf or two of crunchy lettuce to give it even more texture.  Gorgeous, satisfying, sustaining.

2 bagels, sliced bagel cutter

4 teaspoons unsalted butter, divided

4 slices bacon

4 large eggs

Kosher salt and freshly ground pepper to taste

2 slices provolone (or other) cheese

½ ripe avocado, sliced

2 large thick slices ripe tomato

2 thin slices onion

Lettuce (optional)

Sriracha or other hot sauce to taste

1. Slice the bagels in half horizontally (again, please insert link to the bagel cutter). Place a large skillet over medium heat and melt 2 teaspoons of the butter. Place the bagel halves cut sides down in the pan, and cook until the bottoms turn golden, 1 to 2 minutes.  Remove and set aside. 

2. Place the bacon in the pan over medium high heat and cook until it is crispy, about 4 minutes on each side. Remove the bacon to a paper towel lined plate, pour off any fat left in the pan and use paper towels to wipe out the inside of the skillet, taking care not to touch the hot pan.

3. Crack the eggs in a small bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath.  When the bottom is almost cooked, but the top is still slightly wiggly, lay the cheese slices over the middle of the eggs.  Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape.  Slide the omelet out of the pan onto a cutting board.  Cut the omelet in half, so that you have a square for each sandwich. 

4. Place the cooked eggs on the bottom of the bagels. Place the bacon on top of the eggs, then layer on the avocado, tomatoes, onion, and lettuce (if using), and give it all a generous squirt of Sriracha or other hot sauce. Cover with the tops of the bagels.