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Onward Chef: Irving’s Breakfast Sandwiches

Everybody loves Irving’s — that’s simply a fact of life. Their bagels are unparalleled, and the shop’s ambiance creates a relaxed environment that attracts coffee lovers across the spectrum. I’m an Irving’s regular who usually never strays from my routine order — a sausage or bacon, egg, and cheese on either a blueberry or cinnamon raisin bagel and a large coffee.

But while nothing beats a morning at Irving’s I do try to remain conscious of my bank account, and I really just love cooking at home. There’s no greater thrill than enjoying a delicacy you created on your own, and for all you breakfast sandwich lovers at Penn State, I’m going to show you my personal twist on a State College original. For this sandwich, I used Thomas french toast bagels, which taste better than they sound.

Before I begin, I might’ve caught some of you off guard with my unique sandwich combination. As odd as it might seem, that salty-sweet blend sets off fireworks in my mouth, and sure to pique the tastebuds of breakfast connoisseurs everywhere.

What You’ll Need

  • 1 Bagel (whichever you prefer)
  • 1-2 slices of American cheese
  • 2 eggs
  • Milk
  • Salt and pepper (or other spices, seasoned to the eater’s preference)
  • Olive oil or butter
  • 2 slices of bacon (I prefer thick-cut)

Step 1: Slice open your bagel and place the cheese slice on top. Put the open faces into the toaster oven for right now.

David's bagel

Step 2: Fry up some bacon in a pan. Sausage is another tasty option, but for today’s culinary adventure I chose bacon. A lot of what makes this sandwich so tasty is that it’s cooked to the eater’s liking, so others might cook this a bit differently than I do. Personally, I like crispy bacon. If you enjoy your bacon crunchy, let it cook for a while. Once you’re finished frying the bacon, place the two strips on the empty bagel half in the toaster oven, which you’ll leave off for now.

David's bagel
Mmmmmmm, bacon

Step 3: Wipe off the bacon grease and clean your pan. Next, apply a non-stick agent to your pan. I personally enjoy olive oil, but butter gets the job done just as well. Crack your two eggs and apply some milk to the pan. Take a knife and whisk until blended. This saves you from dirtying a bowl. Once your eggs are blended, fire up the pan, and turn on the toaster oven.

David's bagel
Disclaimer: I don’t own a whisk, so the knife gets the job done

Step 4: Season that omelette to your liking. I use salt, pepper, and Sicilian spice, which contains a salty blend of black pepper, a bit of salt, oregano, and crushed garlic.

David's bagel

Step 5: Once your egg is done, take your bagel out of the toaster oven. Place your omelette over the cheese, leaving the bacon side untouched. Next, add some condiments for added flavor. Here, I use a special spicy mustard that’s made locally in Stormstown Pa. Big Al’s Spicy Mustard goes well on any sandwich, and it’s only $4 at Wegmans. I highly recommend it, and while it might seem like an odd combination, it’s absolutely delectable.

David's bagel
I’m almost out! Time to buy some more. Big Al’s is available in sweet and spicy

Step 6: IT’S CHOW TIME BABY. Brew a cup of sludge (coffee), and take the spiritual journey to flavortown.

David's bagel

I hope you enjoy my personal spin on a breakfast favorite! You’ll save a little money and have the satisfaction of making what just might be the greatest singular sandwich you’ve eaten in your entire existence.

Let me know what you think in the comments!


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About the Author

David Abruzzese

David is a senior from Rochester, NY, nestled right in beautiful Western New York. He is majoring in Broadcast Journalism, and as an avid sports fan, he passionately supports the Buffalo Bills and Buffalo Sabres. He is the first Penn Stater from his family, and couldn’t be prouder to represent Penn State University. In his free time, he likes to alpine ski, and play golf. You can follow him on Twitter @abruz11, and can contact him via email at [email protected]

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