Bacon, egg, and cheese nachos are a fun twist on the classic New York City bodega staple. You can use store-bought bagel chips to save some time, or this is a great way to use up some stale bagels that you have lying around. American cheese really is important here, preferably sliced at the deli instead of prepackaged singles; other cheeses will work but will lack the authentic flavor of the corner deli. The first person to dig in gets the fun privilege of breaking into the egg yolk, but don’t worry, that rich yellow decadence will trickle down to the chips below for everybody to enjoy.
- Mix ingredients in a ramekin or small bowl.
- Preheat oven to 375°F. Cut the bagels in half into two C shapes. Stand each C upright and cut into ¼” C-shaped slices.
- Drizzle bagel chips with olive oil and mix in half of the Everything Bagel Salt. Mix to coat evenly. Bake chips flat for 20-30 minutes, flipping once, until the chips are nearly golden brown. A little underdone will be beneficial since the chips will go back in the oven.
- While the chips are baking, cook the bacon until crispy. Drain and let cool. Slice into ½-inch ribbons. Set aside.
- Arrange the chips in a pile on a cassoulet (or other oven-safe dish) and tear the cheese into strips and place on top of the chips. Place back in the oven for 5-7 minutes or until cheese is fully melted.
- Cook eggs over easy, about one minute per side. Lightly salt the eggs while cooking.
- Place the eggs on top of the chips, sprinkle the bacon bits and remaining everything bagel spice on top. Serve warm.
Molly Baker and Jason LaFerrera run Pizzeria LaFerrera, a supper club, out of their Greenpoint, Brooklyn apartment. They placed 3rd in the USA Caputo Cup, and love their beagle very much.