★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

This recipe is my sequel to my Blue Ribbon winning Fried Egg Sandwich with Style, Part 2. I don't know which one I like better. With this one, instead of an onion slice, I opted for Chive & Onion Cream Cheese, which gives it an extra kick but at the same time is more subtle than a raw onion slice. This sandwich, a meal in itself, is YUM YUM! And plenty messy, so arm yourself with a knife and fork and plenty of napkins. 06-16-2017

serves 1
prep time 5 Min
cook time 10 Min
method Stove Top


  •   1
    plain or onion bagel, sliced and toasted
  •   2 slice
    bacon, cooked
  •   1
    egg, fried as you like it
  •   1 Tbsp
    chive and onion cream cheese spread
  •   1
    fresh tomato slice
  •   1 slice
    white american cheese (or whatever cheese you prefer)
    salt and pepper to taste

How To Make

  • 1
    In a skillet over medium heat, fry the bacon and drain. I cut mine in half to make it fit the bagel.
  • 2
    Slice a ripe tomato and set aside.
  • 3
    Toast a sliced bagel and spread one half with the cream cheese.
  • 4
    Fry an egg in the grease from the bacon in whatever style you prefer (over easy, sunny side up, etc.). Drain on a paper towel and place on one half of the bagel. Place tomato on other half. Season with salt and pepper if desired.
  • 5
    Place bacon slices on top of tomato. Place American cheese on top of egg.
  • 6
    Carefully put the two halves together and dig in! Warning: You will most probably need a knife and fork handy. It does get messy!