ph: marc st. gil
Seminole Indians, 1907
BAGELS by BRANTLEY: The Bacon, Egg & Squash Bagel
1- take the cream cheese out and let that shit rest for like 5 minutes, so it gets softer and easier to spread.
2- slice up bacon, yellow squash, and carrots. cook them on a low flame for about 10 minutes. s & p to taste. the bacon fat should be enough, but if it gets dry add a little butter, NOT olive oil. oo and bacon is just stupid.
3- start toasting a poppyseed bagel, because you’re a fuckin’ unique individual. wheat doesn’t go far enough, plain is out of the question, and sesame seed is nice but the similarity in color between the sesame seeds and the bagel bun itself are so similar that the visual impression is a bit lacking for your taste. yes, this is why you choose the poppyseed. for contrast. it’s in the details. but don’t get crazy over it.
4- throw an egg in with the bacon, yellow squash and carrot mixture. raise heat and cook to a scramble.
4- slice up some cucumber and and toss it in with arugula, oo, and lemon juice. s & p to taste.
5- spread the bagel with a thin dollop of cream cheese, add the salad and add the scramble.