Recipe courtesy of Jason Goldstein
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1 hr
30 min
3 servings


Egg Sandwiches:
Arugula Salad:


For the bagels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Mix the Greek yogurt, flour, salt and honey in a large bowl. Mix until it forms a dough (no need to let the dough sit). Place the dough on a floured board and cut into 3 balls. Roll out the balls into a rope shape about 4 inches long and 2 inches thick. Bring the two ends together to form a bagel shape. Place the bagels on the prepared baking sheet. Brush with the egg and sprinkle with sesame seeds and a tiny bit of salt. Bake on the middle rack for 20 minutes. Let rest 5 minutes. You will be transported to NYC.

For the bacon: Place the bacon on a baking sheet fitted with a wire rack. Place in the oven top rack for 10 minutes. When the bacon is done, set aside 2 tablespoons bacon grease.

For the egg sandwiches: Beat the eggs in a bowl. Then pour in a cold skillet and place on medium-low heat. Wait a minute, then gently stir the eggs until they form soft wet curds. Then add the cheese, creme fraiche, salt and pepper. Mix and immediately take off the heat. The eggs will continue cooking off the heat. Perfect silky buttery eggs!

For the arugula salad: Whisk the oil, vinegar, salt and pepper in a medium bowl. Then toss in the arugula. This makes the perfect peppery salty bite.

To assemble: Cut the sesame bagels in half and top with some egg. Place 2 strips of bacon on each sandwich. Top with the arugula salad and indulge in comfort food love.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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