Do you ever get ravenous for bagels? When you think of those yeasty delights, does your stomach start rumbling and your salivary glands start pumping? Do you dream of poppy seeds, blueberry swirls, egg-and-cheese breakfast sandwiches, and downright everything?
If so, you’re in luck. This article will examine how to make bagels from Brekkie Bagels in West Chester, PA.
What Is Brekkie Bagels?
Brekkie Bagels is a bagel-oriented ghost kitchen (also called a cloud kitchen), a virtual restaurant concept that does not have a physical storefront. Ghost kitchens only serve food via delivery apps like Uber Eats, GrubHub, and GoPuff, and they often work out of other restaurants’ kitchens.
In Brekkie Bagels’ case, the restaurant operates out of Yolko Breakfast Cafe (the Brekkie Bagels locations in West Chester, Gainesville, Florida operate out of the same address as Yolko Breakfast Cafe).
Regardless of its physical status (or lack thereof), the Brekkie Bagels menu still has a suite of delicious offerings to brighten any customer’s day.
But how do you make some of their delicious bagels? Strap in, dear reader, because you’re about to find out.
How To Make A Brekkie Bagels
- 1 Tbsp Olive oil
- 1 Shallot, chopped
- 3 teaspoons Garlic, minced
- 4 Large tomatoes, diced
- ⅓ cups Brown sugar
- ⅓ cups White wine vinegar
- 1 knob Ginger, chopped
- ½ teaspoons Ground cumin
- ½ teaspoons Smoked paprika
- 1 teaspoon Salt
- 6 Bagels
- 1-2 Ripe Haas avocados
- Several slices of deli ham
- ¼ cups Kale microgreens or leafy green
- The night before you assemble your bagels, prepare the tomato chutney. In a large, heavy-bottomed skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add tomatoes, brown sugar, vinegar, and spices, stirring until combined. Let simmer for one hour, occasionally stirring, until the chutney thickens. If you prefer, pulse the chutney in a food processor or mash it by hand. Refrigerate overnight.
- When you’re ready to make your brekkie bagels, line a baking sheet with parchment paper. Divide bagels in half and toast until lightly browned. Preheat oven to 350 degrees.
- Halve and pit avocados. Scoop out the insides and spread over bagel halves. Spread chutney over avocado. Add ham to the bottom half of each bagel.
- Place bagels on the lined baking sheet, putting the tops on the bottoms. Crack an egg into the hole, ensuring the yolk does not run.
- Bake for 10-15 minutes or until the egg white has just set.
- Gingerly lift bagel tops and add microgreens, then cover with tops. Slice with a bread knife and serve.
Tips and Tricks for Brekkie Bagels
If this recipe still seems confusing, don’t worry—we have some tips and tricks to help you make sense of it.
First things first, make sure to make the tomato chutney with plenty of time to spare. If you don’t give it plenty of time to set, the chutney will collapse into a liquid mess.
That said, feel free to vary the chutney to fit your tastes. Some chutney lovers prefer to use balsamic vinegar and its lightly-sweet, tangy-fruity flavors to enhance the condiment’s flavors. Alternatively, you could skip the tomato and make an onion chutney—or add in another fruit, like mango, or an herb, like mint. The only limit is your imagination!
When you choose your ham, make sure it’s the kind of high-quality meat you get from the deli counter at your grocery store or butcher. While pre-packaged ham might seem convenient, the flavor is lacking, and the recipe will suffer for it.
In some cases, the trouble with ham is that it can dry out while it’s in the oven. At the same time, you might not want to eat it cold—and on top of that, it’s the only thing preventing the egg yolk from falling through the bagel top. To solve this conundrum, you can experiment with the method of cooking the egg.
You have a few options here. First, you can use a more traditional method to cook the egg: simply fry it in a frying pan over medium heat to your desired doneness, then add it to the bagel after the chutney, avocado, greens, and meat.
Alternatively, you can lightly butter a frying pan, place a bagel top with its inside facing down, and then crack the egg yolk into the center. When the egg is done cooking, use a strong spatula to remove the bagel top and egg, and then add them onto the bagel bottom with the prepared ingredients.
It doesn’t produce the same effect, but it can help prevent the pan from drying out and can ensure that the bagel doesn’t gather too much moisture from the ham and avocado in the oven.
This relates to the other reason we toast the bagel beforehand. It might sound tempting to throw all the ingredients together and toss the sandwich in the oven, but the bread needs some firmness, so it doesn’t become soggy. When the bagel goes untoasted, it absorbs the avocado’s moisture and gets unpleasantly soft. Toasting it in advance can head off this process.
Regardless, when you crack the egg, be incredibly careful. A breakfast sandwich’s deliciousness comes from the runny, gooey, golden egg yolks, and you only get runny yolks when the egg holds together as it cracks. If you crack the egg and break the yolk, the yolk will simply cook through, leaving you with something like a discount omelet.
Additionally, feel free to experiment with your greens. We suggest kale microgreens for their satisfying crunch and lightly lemony flavor. You could spice up the recipe with basil or radish microgreens or use a more conventional green like arugula.
Nutrition Information of Brekkie Bagels
Serving size: One bagel sandwich
Total fat 18.3g
Are you hungry yet? We sure hope so!
Whether you’re a Brekkie Bagels regular and want to try some of their ingenious recipes at home, have only sampled the restaurant’s cuisine once and want to capture lightning in a bottle, or are just a bagel aficionado looking for your newest fix, this recipe can’t do you wrong.
All I really need is one word…YUM!
I have made this a few times.
Keeping this recipe on hand! Thanks!