Place the cream cheese in a large bowl. Finely chop the dill and parsley and add to the cream cheese with a pinch of chile powder. Season with salt and pepper, and thoroughly mix the ingredients to evenly distribute and combine the flavors.
Slice 4 rounds from the center of the tomato, each about 1/4 inch thick. Season with salt and pepper and set aside.
Set a skillet over medium heat and add a little oil. Cook the pork roll slices until lightly browned on each side, about 5 minutes. Set aside.
Whisk the eggs in a bowl and sprinkle with salt and pepper. Put a nonstick skillet on medium heat and add the butter. Add the eggs and cook until scrambled, stirring occasionally, about 5 minutes.
Spread about 1 1/2 tablespoons of the herb cream cheese on each bagel half. Place 2 slices of the meat on the bottom half of each bagel and top with scrambled eggs and sliced tomato. Place the top half of each bagel on the sandwiches and serve.
Pork roll, a seasoned ground pork product sold in cylinders or slices, is typically fried or grilled before serving.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Gibson Borelli