Bagel with Poached egg and Crispy Bacon

Posted May 26th, 2009 in Food 10 Comments »

Toasted bagel is chewy and crusty.  It’s just how I like it ♪

<Bagel with Egg + Bacon>

  • 1 bagel
  • 1 egg
  • 1 tbs vinegar
  • 1 strip bacon
  • 1/2 tsp pesto
  • 1/2 tsp mayonnaise
  1. Cook bacon over medium-low heat till crispy. (no oil in the pan!)
  2. Fill up a small sauce pan with water, and heat up until small bubbles come out from the bottom of the pan.  Add 1 tsp of vinegar or lemon juice.  Carefully break the egg into the water.  (you can break egg into a small bowl or plate first, and then slide it into the water)  Over low heat, simmer until the white is cooked yet the yolk is still soft.  (as you like it)
  3. Slice bagel and toast.  Mix pesto and mayonnaise, and spread onto the bagel.
  4. Drain egg and arrange on the bagel, top with crispy bacon and freshly cracked black pepper.

10 Comments on “Bagel with Poached egg and Crispy Bacon”

  1. 1 Bishonencam said at 11:25 am on July 31st, 2009:

    I love this recipe! It’s so simple and delicious 🙂

    I love the mayonnaise with pesto idea because you can customize to any flavor that you like, but I also like old fashioned cream cheese with this and some smokey BBQ or sweet chili sauce on top.

    I also find poaching the egg in a big pot of boiling water helps keep the eggs shape. If you get the water to boiling point then reduce the heat to stop the bubbling, then stir the water round and round until it creates a vortex. Then when you put the egg in it stays together. This all has to be done quickly before the heat dissipates. It’s can be challenging but I think it’s fun to try to get the egg the best shape possible. Otherwise I get a sheet of glad-wrap and spray it down with some cooking spray oil, then lay the sheet over a bowl and crack the egg into the center and wrap the egg in the sheet so it’s trapped, then drop it in the boiling water so it cooks evenly and retains it’s shape.

    Ume! I buy my bagels from the Lalwey’s bakery on beaufort street. They bake them fresh daily and have many different flavors including cracked pepper, mixed spice and my favorite, pumpernickel! ^_^ But I must ask you (because you love bagels too) how do you keep your bagels fresh???

    I find if they are boiled like the ones in the supermarket, they stay fresher longer, but the baked ones go too hard too quickly and I’m not “kuishinbou” enough to eat them all at once 😛

    I know I can mircowave them to make them soft again, but it’s not the same…

  2. 2 umepontarou said at 11:29 pm on August 1st, 2009:


    Thanks for sharing how to make a perfect-shape poached egg 🙂 I will try those two ways next time I make them 🙂

    Bagels are best to be eaten on the day they are made, of course, but I also buy them in bulk so I know what you mean..
    I normally keep them in a plastic bag, close the bag tightly, and store in the freezer. You shouldn’t refrigerate bagels as it will dry them out and go hard, just same as other normal bread. When I eat them I just defrost -microwave or natural- and always toast them to bring up the crunchy and chewy texture.

    … I think this is what you can do with old bagels. How do you keep them usually?

    Are bagels from Lalwey’s bakery chewy? I get bagels from – they are not a traditional bagels, I thinks it’s more like the ones you can get in Japan ? Bagels from Bagelier are supposed to be kept in the freezer, I know freshly baked bagels are the best but if you have an oven you can bring the freshly-baked taste up as much as possible.

  3. 3 Bishonencam said at 10:15 am on August 2nd, 2009:

    Well… By looking at the Bagelier website, I see they don’t use milk, eggs, milk, etc and they make them just like you like them, crusty and chewy. Plus judging by thier ingredients and type of bagels, they make them with a Japanese audience in mind.
    At Lawley’s they make them a little more traditionally I think, with butter, milk and so on. They more than just the one store in Mount Lawley. You can see them here
    I never tried Japanese bagels (as I was obsessed with Mr Donut so I didn’t even think to try bagels), so I can’t compare. But I’m guessing they’re better than normal bagels, as I think Japanese make better everything ^_^
    But yes! I will defienately try the bagelier very soon. I really want to try their cranberry cream cheese, coffee praline, milky maccha and maccha cream cheese (I love pretty much ANYTHING maccha flavored…except for maccha itself, weird huh?)
    Speaking of maccha, do you know to make a good maccha latte?

  4. 4 umepontarou said at 8:30 pm on August 2nd, 2009:


    Thanks for the link. I didn’t know the one in Subiaco market is also Lawleys! I remember buying some bread from there before, but not bagels… I will try next time 🙂

    Actually I also hadn’t eaten lots of bagels in Japan. Bagels started being popular in Japan recently, I think. Now you can even find a bagel in Family Mart etc. (but the ones from convenience stores are not really nice)

    I originally like chewy stuff, like “mushi-pan” type.

    If you are making maccha latte at home, you can try making with maccha powder, honey and milk!
    Put 2 tsp of honey and 1 tsp of maccha into a mag, then whisk with 1 tsp of cold water until it becomes smooth.
    In another cup, heat up milk in the microwave for 1~2 minutes. or, fluff milk if you have a coffee machine or a milk frother. Whisk the hot milk into maccha mixture until combined and frothy.

    You know, me too! I don’t like maccha itself :p Bitter, isn’t it. but it gives a great flavor to sweets recipes. 🙂 I love maccha ice cream and cakes!

  5. 5 Bishonencam said at 9:25 pm on August 2nd, 2009:


    Thank you so much for the macha latte recipe! I’ll probably go to Maruyu tomorrow and get some more maccha powder (I ran out today :P)… it’s a little expensive though, but now I’ve got a good recipe, it’ll be worth it.
    Yes! Maccha icecream is SO good! I always get green tea ice when I go to Icey-Ice… which is a shame because I want to try all the other flavors. When I’m going there I think, “I’ll try the cookies and cream this time!” but when I see the maccha one I always change my mind 😛
    Oh! And maccha chocolate is SO good too. I got a maccha kitkat once and it was like heaven in my mouth! 😀
    I’m amazed Bagels are only just catching on in Japan. Considering that they like their bread cut as thick as phone books, I would’ve thought the thickness and density of bagels would’ve been a long time favorite.
    I would imagine all konbini wouldn’t have very fresh bagels 🙁

  6. 6 umepontarou said at 9:26 pm on August 3rd, 2009:


    I love Kitkat Maccha flavor too! And, I always get Haagen-Dazs Maccha ice cream sandwich while in Japan… so nice (>v<)/ I understand what you mean. When I go back to Japan and meet friends at a cafe, I want to choose fruit parfait, pudding parfait, chocolate parfait, or strawberry parfait... but always end up choosing Maccha Shira-tama parfait :p Maccha and Shiratama are the symbol of Japanese sweet! I can't eat it in Perth.

  7. 7 Bishonencam said at 4:41 pm on August 4th, 2009:

    Shiratama? Is that like a kind of Wagashi?

    I want to try Mitarashi Dango! But I don’t think I’ll be able to find it in Perth… maybe I’ll try to make it myself.

    Next time I go to Japan, I’ll have to stay for a year so I can try all of the traditional Japanese foods that appear over the whole year!

    I hope I win the lottery soon >_<

  8. 8 umepontarou said at 3:28 pm on August 5th, 2009:


    Yes, Shiratama is like sticky, soft, chewy white mochi balls made with shiratama flour. Itself doesn’t really have any flavor but usually eaten with azuki, kinako (soy powder) or some syrup. Very yum!

    I think you can find Mitarashi-dango in Super Fuji in Victria Park, or Nippon Food in Subiaco / Fremantle.
    Making is also not difficult 🙂

    What do you mean you’ll have to stay for a year? Are you going to Japan on business??

    I wish I could stay in Japan for a whole year too! Every season has wonderful food… don’t wanna miss any (><)

  9. 9 Bishonencam said at 11:20 am on August 6th, 2009:

    Oh! I meant I’ll have to stay there for a whole year if I wanted to try all the foods Japan has to offer (because some you can only get in Summer and winter, etc).
    And that’s what I meant about winning the lottery. Staying in Japan for year and trying all that food would cost a fortune 😛
    I think I’ll go to Super Fuji to find Dango.. I think Nippon Food is a little expensive.

  10. 10 umepontarou said at 2:04 pm on August 6th, 2009:


    Ah, I see.. 🙂
    Yes some food is only available in winter and some are in summer. Autumn is the best season if you want to try out lots of seasonal food 🙂
    You can feel “oh now it’s summer” “it’s already spring!” just by seeing the food in supermarkets or convenience stores.. Different season different food ♡
    I just love the feeling when I see Oden in convenience stores, or Sanshoku-dango in spring. hehe

    I thought Nippon Food wasn’t expensive because they import food directly from Japan… but I guess not :p
    The prices of some food, such as Pokky, imported from somewhere in Asia and the ones imported from Japan are totally different even though they are exactly same product.

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