I stir up the eggs with whatever seasonings appeal to me at the moment and microwave them in a 4 cup Pyrex measuring cup. This makes a mini-omelet just the right size for a bagel. For English muffins, you might want to try a 2 cup measuring cup. Here is the basic recipe, but it has a lot of possible variations.
For one sandwich, use the following:
- 1 or 2 eggs (2 eggs will make a much puffier omelet, a little harder to get your mouth around sometimes)
- Cooked, crumbled bacon or sausage (optional)
- Sliced cheese (optional)
- Chopped olives, herbs, garlic or anything else that you like on your eggs (optional)
- 2 T guacamole (I use this as a spread on the bagel, you might prefer something else)
- Thin sliced tomato (optional)
- 1 bagel, sliced
If you plan to use sausage or bacon, cook that first and make sure it is nice and crumbly. You could also use the cooked slices of bacon or a sausage patty, rather than stirring them into the egg. Just set them aside after cooking and use as a topper later. If you are using the crumbled bacon or sausage, stir in the cooked meat before putting the egg in the microwave.
I've also used deli sliced ham and it was pretty good, no cooking required. However, I noticed my egg slid around a little when I bit into the sandwich. Not much traction on a thin slice of ham.
Crack one or two eggs into a 4 cup Pyrex measuring cup and whisk. I use the 4 cup because the the bottom of it is almost exactly the size of the bagel. I use a 2 cup if I'm making it for an English muffin.