What cheese works best for melting?

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.

Breakfast Bagels Sandwiches

Name: Breakfast Bagels Sandwiches
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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)

Breakfast Bagels Sandwiches

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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.

Author: Margie Nomura
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 2
Category: Breakfast & Brunch
Method: Stove Top
Cuisine: American

Ingredients

Scale

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)

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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 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

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.

Find it online: https://desertislanddishes.co/breakfast-bagels-sandwiches/