Now I know what you’re thinking – how can I get away with calling these McBagels but look closely, the M and the C are both in capitals and separated from the word “bagel”.
Yup, these bad boys aren’t Ronald’s, they’re mine. Jodie MC’s.
As I have a pretentious double barrelled surname whose initials happen to be those, and I make these breakfast bagels more often than decency calls for, I feel more than justified to welcome you to my own Breakfast MC Bagels recipe. Let’s begin with taking a moment to enjoy their splendour (whilst pretending we can’t conceive of the fat content).
What you have here is a lightly toasted bagel, with melted cheese on one half then stacked up sky high you have an unbelievably tasty sausage patty, a perfectly gooey fried/steamed egg, a piece of crisp smoked back bacon and finished with a squirt of your favourite sauce before the second bagel half goes on.
Hungry Hubby is a fiend for a cooked breakfast, and if I cooked one everyday for him, I am sure it would be a long time before he said “no thanks” to a full English but one of these bad boys is enough. Hoorah! I have finally found a way to fill Hungry Hubby up lol.
Whilst these monster breakfast sandwiches are undoubtedly indulgent and calorific, might I just say that at least you know exactly what went into them. Which is more than can be said for driving through the golden arches. Chose the best sausages and bacon you can find from a local butcher who can vouch for their livestock being well cared for.
And if you can’t face making the whole thing then please try just the sausage patty in a soft, squishy white bread roll – it is this layer which makes this breakfast bagel the winner that it is. Hungry Hubby is also very excited that he doesn’t have to choose between sausage or bacon when Jodie MC makes them, unlike stingy Ronald 😉
These aren't McDonalds, they're mine! JoJo MC's Breakfast Bagels! Ridiculously indulgent and filling but so delicious, you'll never need don a hoodie and hope no one sees you go through the Golden Arches drive thru ever again 😉
- 2 bagels
- 2 slices good cheese (we love Double Gloucester)
- 2 slices smoked back bacon
- 2 large eggs
- 3 butcher's sausages (I use Cumberland or Lincolnshire sausages as they are usually well seasoned)
- 1/3 tsp dried oregano
- 1/3 tsp dried sage
- a good cracking of black pepper
- a few gratings of nutmeg
- oil spray for cooking
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Start by preheating your oven to about 120-150˚C. Split your bagels, lay the cheese over one half and place in the oven.
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In a saucepan (preferably one with a lid), spray in some oil then cook the bacon rashes until just done. By that I mean the fat has become translucent. Dab them on some kitchen paper to remove excess fat then transfer to the cheese-free halves os the bagels in the oven.
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Take the skins off the sausages then add the oregano, sage, pepper and nutmeg, mashing them together with a fork. I do this on a cutting board (no need to get a bowl out!). With wet hands, form two thin patties about 3.5 inches across which is a little bigger than the palm of my hand.
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Cook in the same pan you did the bacon in for 3 minutes per side. Don't move them around or they won't caramelise and do expect a decent amount of fat to come out of them as the cook. When done, transfer to the now melting nicely cheese topped bagel halves.
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For round eggs, grease two crumpet rings (or use two 3 inch round cookie cutters), place in the hot pan and crack in your eggs. Adjust the heat to medium if it is too hot by now and if you have a lid*, place it on the pan now and cook for about 3 minutes. This will give you eggs which are just set but still gooey.
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Serve by transferring the eggs to on top of the sausage patties (if liked, squirt on some ketchup or BBQ sauce now) and top with the bacon half of the warm bagel. Grab the napkins and devour!
*= if you don't have a saucepan with a lid, what I used to do to cook eggs like this is to add a splash of water then place either a heatproof dinner plate or a baking tray on top. The water gives a little steam to cook the tops of the eggs as without a well fitting lid, it will take longer to cook them.
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