A toasted bagel filled with soft, creamy scrambled eggs is a lovely way to start the day. It’s the kind of meal that feels both comforting and sophisticated, perfect for a leisurely brunch, a satisfying breakfast or even a simple yet fulfilling main dish. Add a handful of peppery rocket (or arugula, depending on where you are in the world), and you elevate this humble dish into something special—a balance of richness and freshness in every bite. IT’s called a Scrambled Egg Bagel.
A bagel is the ideal vessel for this dish. With its dense, chewy texture and slightly crisp exterior when toasted, it holds up beautifully to the luxurious filling. Whether you opt for a classic plain bagel, a sesame-seed-crusted one, or even a wholegrain variety, the contrast between the crisp crust and the soft eggs is pure bliss. The eggs themselves are the star of the show—cooked gently, stirred slowly, and taken off the heat just at the right moment to maintain that irresistibly creamy consistency. Overcooked eggs would ruin the magic of a scramble egg bagel, turning something luscious into something dry and crumbly.
Then comes the rocket/arugula. Often overlooked in egg dishes, this leafy green brings a light, peppery bite that cuts through the richness of the eggs, adding a welcome contrast. Unlike lettuce, which can feel too watery or limp when sandwiched, rocket holds its own, providing freshness without overpowering the dish. If you like a bit of extra complexity, a touch of black pepper, a sprinkling of sea salt, or even a hint of grated cheese can bring even more depth to the flavour.
What makes the scrambled egg bagel so appealing is its versatility. It’s quick enough to prepare for a weekday breakfast but also feels indulgent enough for a weekend treat. Enjoy it alongside a freshly brewed coffee or a glass of fresh orange juice, and you’ve got a meal that sets the tone for a relaxed and satisfying day. Whether you eat it at the table, on a balcony soaking up the morning sun, or even as a comforting pick-me-up after a long day, this dish never disappoints. Simple, satisfying, and utterly delicious—the scrambled egg bagel is a timeless classic worth savouring.
Scramble Egg Bagel
Ingredients
- 2 large bagels plain, sesame, wholegrain
- 4 large eggs free range
- 2 tbsp butter
- 2 tbsp milk cream
- salt to taste
- black pepper to taste
- 1 handful arugula rocket
- cheese grated
- chilli flakes
- 1 pinch sea salt
Instructions
- Slice the bagels in half and lightly toast them until golden and crisp. Set aside.2 large bagels
- In a bowl, whisk the eggs with milk or cream and a pinch of salt and black pepper.4 large eggs, 2 tbsp butter, 2 tbsp milk, salt, black pepper
- Melt the butter in a non-stick pan over low heat. Pour in the eggs and stir continuously with a spatula, gently folding them as they cook.
- Remove from heat when they are still slightly soft and creamy.
- Place a generous portion of scrambled eggs onto the bottom half of each toasted bagel.
- Top with fresh rocket and any optional extras like grated cheese or chilli flakes.1 handful arugula, cheese, chilli flakes, 1 pinch sea salt
- Place the top half of the bagel over the filling and enjoy warm.
Notes
1. Use Fresh Eggs
- The fresher the eggs, the better the texture and flavour.
2. Whisk Well Before Cooking
- Whisk the eggs thoroughly to incorporate air, which helps make them light and fluffy.
- Adding a splash of milk or cream enhances the creaminess.
3. Low and Slow is the Key
- Cook the eggs on low heat to prevent them from becoming dry or rubbery.
- Stir gently and continuously with a spatula to create soft, curd-like folds.
4. Don’t Overcook
- Remove the eggs from the heat while they’re still slightly runny—they will continue cooking from the residual heat.
5. Use Butter, Not Oil
- Butter adds richness and gives the eggs a smooth texture.
6. Season at the End
- Adding salt too early can draw moisture from the eggs, making them watery. Always season just before serving.