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"There is nothing worse than a dry sandwich: I've laid on the moisture here in the form of provolone cheese, spicy mayonnaise, and a sunny- side-up egg. When you take your first bite, the yolk explodes through the hole in the bagel—it's a delicious sight to see. I want this messy sandwich on every birthday and Father's Day morning for the rest of my life. The meats I've selected below are ones that I usually have in my fridge, but you can use whatever cured or deli meats you have on hand. Frying them up gives them a nice crispy bite and releases more of their savory flavor." –Curtis
For more winning brunch ideas, check out Sunny Anderson's Classic Eggs Benedict with 1-2-3 Hollandaise Sauce and Rach's Multigrain Berry Pancakes Made With Blueberries, Blackberries & Raspberries.
Preheat the oven to 400°F.
In a small bowl, mix the mayonnaise and chile sauce until smooth. Set aside.
In a large, heavy skillet, heat the oil over medium-high heat until hot. Working in batches, cook the capocollo, salami and ham for about 2 minutes per side, or until the edges are crisp. Transfer the meats to a plate.
Add 1 tablespoon of the butter to the pan and heat over medium heat until bubbly. Add the bagel halves to the pan, cut-side down and cook for about 3 minutes, or until golden brown. Transfer the bottom halves to a baking sheet, toasted side up, and put the top halves on a plate.
Spread the spicy mayonnaise over all the toasted bagel halves. Put half of the cooked meats and the prosciutto on each of the bottom halves and top with the cheese. Bake the sandwiches (without the tops) for about 3 minutes, or until the cheese is melted.
Meanwhile, in a medium heavy nonstick skillet, melt the remaining 1 tablespoon butter over medium heat. Crack the eggs into the pan and cook for about 3 minutes, or until the egg whites have set and the yolks have thickened but not set.
Remove the sandwiches from the oven and top each with an egg. Place the top halves of the bagels on top and serve immediately.