Ingredients
4 bagels, split and toasted1/2 cup garden vegetable cheese spread1/2 cup sliced pimiento-stuffed olives8 bacon strips, halved4 large eggs4 slices Muenster cheese
Preparation
Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard.
Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.
