Here's what you'll need for your poached eggs, breads, Hollandaise sauce and additions.
Here's what you'll need for your meats.
Some of my students opted for sharp cheddar cheese on their bagles.
Gently place your ice cold fresh eggs in separate ramikims.
To poach your eggs, add 2 tbsp vinager and one 1/2 tsp kosher salt to your water. Bring to a heavy boil. Spin boiling water in a clockwise motion and carefully add your egg. Continue to spin water without touching egg. Boil for 2 1/2 minutes and gently remove with a slotted spoon.
Make your Hollandaise sauce as per manufacturers directions at the same time as poaching. Stir constantly.
Fry the meats of your choosing at the same time as well.
Place poached egg back in ramekin and start the other egg.
Toast your bagles. Onion bagles used here.
Smear a small amount of sauce on your bottom Bagel half and add sliced tomatoes. Pile on your meat.
Drizzle on sauce and add chives.
Add your poached eggs. Top with Paprika and your toasted bagel top.
Enjoy your piping hot, super sized, totally messy Big Breakfast Nasty!
