Bagel Breakfast Club SandwichJump to Recipe
People tend to skip veggies when it comes to breakfast sandwiches. A lot of times you’ll just see egg and cheese and maybe some sausage.
And don’t worry… by “people” I’m including myself. It’s almost like slicing up a few veggies is just too much work before a cup or two of coffee.
What I love about this Breakfast Club Sandwich is that it’s actually relatively quick to make. It might not be a weekday sandwich regularly, but it can definitely be a quick and great way to start a Saturday.
A thick bagel cut into thirds makes for a perfect sandwich vessel for a breakfast club sandwich loaded with flavor!
1) Carefully cut each bagel into three slices. Toast all slices lightly.
2) Stir minced chives into cream cheese and season with salt and pepper.
3) Slice tomatoes and rinse and dry lettuce.
4) For eggs, whisk each egg separately. In a small skillet or on a griddle heated over medium heat, add a drizzle of olive oil. Add eggs and cook for a minute or two until they are almost set.
5) Flip egg carefully and try to gently shape the egg into roughly a shape that will fit on a bagel. Add a slice of provolone to each egg and let melt for a minute or so. Reduce heat to low so the eggs don’t overcook.
6) Build sandwiches by smearing some of the cream cheese on the bottom slice. Top with lettuce, tomato, and a few turkey slices. Add middle of bagel and smear on more cream cheese. Then top with cooked egg and cheese and a sprinkle of salt and pepper.
Cover bagel with top and cut in half for easier eating!
Breakfast Club Sandwich
A Veg Start
It’s a great idea to start your day with some fresh veggies and it’s not like it’s that much work to slice up a tomato and pull off a fresh leaf of lettuce.
There’s no reason to save this stuff for lunch!
While mayo would be the classic club sandwich spread, I went with cream cheese since that’s always good on a bagel.
I just stirred in some fresh chives to give it a little onion flavor.
The only tricky part about making this Breakfast Club Sandwich is to make sure you get bagels that aren’t pre-sliced and that you find ones thick enough that you can easily slice into thirds.
A good bread knife and a steady hand doesn’t hurt.
The cooking things
There are only two things you need to cook for this recipe and both are about as easy as cooking can get.
For starters, let’s cook an egg. I recommend just lightly scrambling one egg per sandwich and cooking it over medium heat in a little butter or olive oil.
When the egg is almost cooked through (90 seconds or so), add a slice of cheese to it. Personally I like provolone but any cheese would work great.
The other cooking item is just to toast the bagels. Again, it’s as easy as cooking gets.
Building the Breakfast Club Sandwich
The order is somewhat important here. You want to insulate the juicy tomato so it doesn’t make the bagel soggy.
So on the bottom slice, do a smear of cream cheese and then the lettuce. Then add the tomato and the turkey on top. No need to overdo it on the turkey. Just a slice or two is fine.
Add the middle piece of bagel and another light smear of cream cheese.
Then top with your egg/cheese and the top of the bagel!
A sprinkle of salt and pepper wouldn’t hurt also.
It’s a thing of beauty!
It’s a big sandwich for sure and cutting it in half makes it a bit easier to handle.
Plus, the layers are cool.
The club sandwich is one of my favorite sandwiches and I’m happy to have a way to eat it earlier in the day now!
And while you’re at it… if there was ever a sandwich I’ve made that you should Pin for later, I think it’s this one! Do me a favor and share it on a Pinterest board!
Who wouldn’t want to start their day with a Breakfast Club Sandwich!?