These Breakfast Bagels Sandwiches truly are one of the best brunch options around. Anthony Bourdain used to make sandwiches this way and I truly think they are unbeaten when it comes to a savoury breakfast. The mortadella is pan-fried, on top of melty cheese with soft, fluffy egg, all piled into a warm, toasted bagel. It takes around 20 minutes to complete and is very easy, once you get the hang of folding the eggs neatly into the bagel.
Bourdain’s recipe skipped the egg and had the sandwich in a bun but I love it this way, as I find it a cross between a New York style bacon, egg & cheese and his famous mortadella sandwich. If you’ve not eaten mortadella before, it’s a type of Italian cold cut made from pork. It’s fatty and a little tangy but mellow. Because of the fat content, it fries and crisps nicely in the pan to make this sandwich.
Bourdain first came across the sandwich in Sao Paulo, Brazil, where he visited an iconic sandwich bar that made these, oozing with melted cheese and full of mortadella. He then included it in one of his cookbooks, since he loved it so much. I won’t say this is a healthy recipe as such (you can go to my Courgette Frittata if you want a more nutritious brunch) but it’s a really delicious weekend treat.
Why you will love these Breakfast Bagels Sandwiches recipe:
- They are simple to make and take 20 minutes start to finish.
- The ingredients are mostly inexpensive and accessible so you are likely to have a lot of them on hand already.
- The combination of ingredients here makes the most delicious bite - salty, crispy mortadella, with melting cheese, fluffy egg, toasted bagel. It’s a classic for a reason.
- If you’re a little worse for wear after the night before, something like this will definitely make you feel better with the good amount of carbs and cheese involved!
You will need the following ingredients:
Mortadella - a type of cured Italian sausage. It’s porky and fatty, with a great texture for crisping and layering. You could use another type of ham but I really find mortadella a key aspect of this sandwich and it won’t be the same without.
Eggs - I use large, free-range eggs and use 2 per person. You could skip the egg if you don’t like.
Creme fraiche - I add a dollop when whisking the eggs together as I find it gives the eggs a fluffier texture when scrambling. You could add a splash of milk if you have that to hand or it would work without.
Mayonnaise - use whatever mayo you have in the fridge. Kewpie mayo is delicious and has a little more flavour than classic mayo but it’s just for a base in the sandwich so either works.
Mustard - I used dijon, you could use English mustard too or skip mustard if you don’t like. It adds a sharpness that cuts through the fatty cheese and mortadella so I would highly recommend, to balance everything out.
Bagel - ideally one with everything-bagel seasoning for texture and for a savoury taste too. I like a thick bagel that you slice yourself, rather than a presliced one as I find those don’t have the same chew to them.
Mozzarella - Bourdain actually suggests provolone but it’s a little harder to find in the UK and not something I tend to have in the fridge. I’ve used grated mozzarella here, so you get a really nice melty cheese pull but not a strong flavour.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Mortadella - you could use another type of ham or cold cut if you really had a craving for it, such as salami, prosciutto, bologna, even sliced turkey, but I do find it works best with mortadella so try to use that!
Creme fraiche - no need to buy a tub of creme fraiche for 2 tablespoon to go in the eggs. Add a splash of milk or skip completely if you like.
Bagel - I have made this between all sorts of bread - bun, English muffin, sourdough bread. They all work and will be delicious, even if best between a bagel as it holds its shape well.
Mozzarella - other cheeses work too. Something that melts well is ideal, such cheddar or gruyere. They have a stronger flavour than mozzarella but ultimately, it’s up to you and your tastes.
Add-ons - if you fancy something a little brighter, you could add rocket or some avocado slices for a little bit of greenery in these Breakfast Bagels Sandwiches. Perhaps even some leaf spinach. It’s not a necessity but sometimes it is nice visually (and physically!) to add some greens.
Here's how to make delicious Breakfast Bagels Sandwiches:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: In a bowl, crack the eggs and the creme fraiche, season with salt and pepper, set aside.
TWO: Slice your bagels, then spread mayo on one side and mustard on the other.
THREE: 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.
FOUR: 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).
FIVE: 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 crisp. Once flipped, add a sprinkle of grated mozzarella and wait until they melt.
SIX: 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.
Cooking Tips:
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 I like to fold and layer each slice (you can tear the slice to make this easier) and then stacking 3 separate piles on top of one another creates more of these air pockets.
Cooking the eggs: using a non-stick pan is key here to make sure you can flip it easily. I find medium-high is the best way to do it. At high heat, you risk scorching the underside of the egg before the top has had a chance to cook but too low and the egg doesn’t cook fast enough to hold together and you risk a sloppy mess when trying to flip it. I like using a rubber spatula here to make sure the edges are loosened and then a larger fish slice to flip it.
Frequently Asked Questions
Yes you can! Once the Breakfast Bagels Sandwiches are assembled, wrap tightly in foil and place in a freezer bag. Pop in the freezer - they’ll keep for up to 3 months. 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 for 8-10 minutes until piping hot all the way through.
Something that melts well is ideal, so mozzarella is up there but you could also use cheddar or gruyere. They have a stronger flavour than mozzarella but ultimately, it’s up to you and your tastes. Bourdain suggests that American cheese (like the slices) does work well in a sandwich as it's mellow and melts well, so this is an option too.
Other recipes you might enjoy:
Sandwiches are truly one of the best foods ever. It’s a food group in itself in my opinion and there’s so many ways to do it. I love this Chicken Katsu Sandwich. Crispy chicken with thinly sliced crunchy cabbage and a tangy katsu sauce, it’s a fun one for a weekend lunch. This Chicken Parmesan Sandwich is a classic - it’s based on chicken parmigiana but between bread. So good with the basil pesto mayo sauce. Otherwise, try Stanley Tucci’s favourite sandwich. Melty mozzarella, pesto, prosciutto, tomatoes. Need I say more?
If you want more breakfast or brunch inspiration, I have lots of sweet recipe options. Pistachio Cream French Toast is a real brunch showstopper. The brioche french toast is stuffed with pistachio cream, it’s so indulgent it’s almost pudding. Mango Pancakes (Hong Kong style) are excellent too and a perfect balance of fruity and creamy. The thin crepe-style pancakes are folded around a juicy mango cheek and lightly whipped cream. So good.
Made this recipe and loved it?
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PrintBreakfast 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast & Brunch
- Method: Stove Top
- Cuisine: American
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, set aside.
- Slice your bagels, then spread ½ tablespoon mayo on one side and 1 teaspoon 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
Step-by-Step images: If you scroll up, you'll find 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. Reheat for 8-10 minutes in the airfryer at 180c.
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.
To reheat: 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.
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