Egg & New School American Cheese on an Everything Bagel
New School Quality American Cheese
1
5 minutes
15 minutes
A deli-counter breakfast classic, done the New School way. Soft folded eggs and New School American Cheese tucked into a buttery, golden everything bagel.
Ingredients
- 1 everything bagel, sliced in half
- 2 tablespoons unsalted butter, divided
- 2 Vital Farms eggs
- 2 slices New School American Cheese
Directions
Toast the bagel: Melt 1 tablespoon of butter in a large sauté pan over medium heat. Place the bagel halves cut-side down in the butter and cook until golden brown and crisp. Remove from the pan and set aside.
Cook the eggs: Melt the remaining 1 tablespoon of butter in a medium sauté pan over medium-low heat. Whisk the eggs until smooth, then pour them into the pan.
Keep them soft: Cook gently, using a spatula to repeatedly push the cooked egg from the edges toward the center while allowing the uncooked egg to flow into the open spaces. Continue until the eggs are just set but still soft.
Make it melty: Place both slices of New School American Cheese in the center of the eggs.
Fold it up: Gently fold the egg over the cheese to create a neat packet, folding the bottom in first, followed by the left side, top, and right side. Let it cook just long enough for the cheese to begin melting.
Build the sandwich: Place the cheesy folded egg onto the bottom half of the toasted bagel. Top with the remaining bagel half.
Serve: Slice in half and serve immediately while the cheese is hot.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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