While we wait for results of the MYOP petition, we will continue to update recipes as regularly as possible. I met with a possible regular contributor today, and she has many great new ideas that you may see here soon. In the meantime, I hope you'll enjoy this recipe, which has been suggested by several people, just in time for your weekend late morning brunches. Note that this sandwich is better at the weekend brunch times due to the variety of cheeses that become available when they open the sandwich station, otherwise you have to use what is available near the cream cheese/peanut butter.
Ingredients:
Bagel (I prefer everything) or Croissant
Mayonnaise (if desired)
Choice of cheese (swiss, provolone, etc.)
Scrambled Eggs
About 4 strips of bacon (or sausage)
Start by slicing your bagel and toasting it lightly. If you like mayo, spread a little bit on your bagel, then place your cheese on both sides. Top with a layer of scrambled eggs; I like to use the Western style with the peppers, but it's up to you. Lay the bacon out on top of the eggs and top with the cheese and other side of the bagel. Place in the panini press and cook for a few minutes, enough to brown the bagel a little more and melt the cheese. The melted cheese, besides tasting a lot better, helps to hold the actual sandwich together. Like the panini, you don't want to press down too hard, or else your bagel will lose all of its volume and it will look like you have have a sandwich between two large flat crackers. When its done cooking, grab your sandwich, maybe a nice mocha, and enjoy the weekend air.
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