Bagels were a roommate tradition when I lived in Bed Stuy. Jeff would go get a dozen from Bergen Bagels and stored them in the freezer. Some mornings when we'd wake up at the same time (a rare occurrence), he'd treat us all to a bagel board with lox and whipped cream cheese out of the KitchenAid.
I've since moved out and established my own rituals on the weekend. I wake up early, as if I'm going to work, but instead I head for the McCarren Park farmer's market. Sometimes when I've still got room in my backpack, I walk over to the Meat Hook. That first time I went in as someone who lived in the neighborhood, I picked up slices of lamb bacon.
This bagel was an ode to the old times but also a small housewarming gift to myself.
1 Everything Bagel
3 slices of lamb bacon, cooked
Sohha sea salt yogurt
1/3 bunch of mustard greens|
1 pat of butter
1/2 can of crushed tomatoes
1 small heirloom tomato, sliced
Start by washing and soaking the mustard greens in a bowl of water. Jostle them a few times and change the water, this will help get the sand out. Once the greens are clean, drain them and dry.
Put the crushed tomatoes in a shallow pan and start sautéing them on medium. Add the greens and cook until they're wilted down. Turn off the heat, add the butter and season the whole thing with a little salt and pepper.
To assemble: Slice your bagel and toast it.
Slather on the yogurt, tomatoey greens, lamb bacon and sliced tomato; in that order! Smash it a little bit so the insides don't slide around. Makes one delicious sandwich.
What do you like on your breakfast bagel? Tell me by tweeting to @Randwiches!