Breakfast Bagels Sandwiches
Inspired by Anthony Bourdain, these are Breakfast Bagels Sandwiches with crispy folded mortadella, melted mozzarella cheese and soft, fluffy egg, all piled into a crisp bagel.
Servings: 2 servings
Ingredients
- 2 bagels
- 4 eggs
- 2 tbsp creme fraiche
- 1 tbsp mayo
- 2 tsp Dijon mustard
- 6 slices of mortadella
- ½ cup grated mozzarella
- Salt
- Pepper
- Knob of butter
- Drizzle of veg oil or any neutral oil
Instructions
- In a bowl, crack the 4 eggs and the creme fraiche, season with salt and pepper. Beat and set aside.
- Slice your bagels, then spread ½ tbsp mayo on one side and 1 tsp mustard on the other.
- Heat a non-stick pan over medium-high heat. Add a small knob of butter and swirl around the pan. Once foaming, pour in the whisked eggs and swirl the pan until they are in a thin flat layer. After a few minutes, the egg will start setting around the edges but still be wet in the middle. Lay the two bagel halves face down in the egg across from each other and flip the whole thing over with the egg so that the bagels are underneath with a layer of egg over the top.
- Use a spatula to fold the edges on top of the bagel and remove from the pan. Set aside and keep warm (ideally, but we will reheat again later)
- In the same pan over medium-high, add a drizzle of oil and add piled up, folded pieces of mortadella into the pan. Use 1 slice per folded piece, you want it about the size of the bagel so it’s easy to layer up. Fry on each side for 2-3 minutes until golden and crisping. Once flipped, add a sprinkle of grated mozzarella and wait until they melt.
- Shuffle all the mortadella over to one side of the pan, add the egg and bagel back in to warm through and toast. You can break the two halves apart and then pile the mortadella mountains into the bagel, one on top of the other. Top with a bagel lid and enjoy.
Notes
Scroll up for a helpful step-by-step guide to help you with this recipe.
To store: You can wrap in parchment and foil and store in the fridge for 2 days.
To reheat: From chilled, reheat for 8-10 minutes in the airfryer at 180c. From frozen, I find they taste best if defrosted at room temp and then warmed up, so ideally, remove from the freezer the night before, defrost overnight and then pop in the airfryer at 180c for 8-10 minutes until piping hot all the way through. The oven at 180c also works but will take longer.
To freeze: Once the sandwich is assembled, wrap tightly in foil and place in a freezer bag. Pop in the freezer - they’ll keep for up to 3 months.
Building the mortadella 'mountains': using a slice per 'mountain', you want to fold and layer it into a little pile that will sit in the sandwich. Bourdain says that creating air pockets in between the folds is key for good sandwich texture so aim to each slice build some height with each slice. You can tear the slice to make this easier. Then stacking 3 separate mortadella mountains on top of one another in the sandwich creates more of these air pockets.