Deceptively simple, this recipe has all the fixings for the ultimate bagel sandwich, New York City style! Load up your bagels with whipped cream cheese, shredded cheddar, fresh tomato, bacon and of course, a healthy helping of scrambled quail eggs.
Preheat oven to 400°F.
Place bacon strips on a lined tray, making sure they aren’t overlapping. Cook for 10–15 minutes.
While bacon is in the oven, make scallion cream cheese. Using a hand blender, cream the cream cheese until it is fluffy, around five minutes.
Fold in scallions. Any extra cream cheese that is not used for this recipe can be stored in a container and in the fridge for future breakfast bagels!
Toast bagels while preparing the scrambled eggs.
In a pan, melt butter over medium-low heat.
Scramble quail eggs in a bowl with salt and pepper, then add to the hot pan.
Begin to stir, and once the eggs begin to set, add 1/2 cup of shredded cheddar cheese and mix. You want the eggs to be a little runny, so make sure not to overcook.
Remove pan from heat and set aside.
Take your bagels from the toaster and spread the cream cheese on both halves of the bagel.
Add sliced tomatoes to one half of the bagel.
Top with scrambled eggs and 1/2 cup of shredded cheese.
Add cooked bacon.
Top with the other half of the bagel and enjoy!