There’s one thing my family can count on and that, my friends, is that when the weekend rolls around, we will upgrade the average breakfast experience and turn it into something worth celebrating. Whether it’s fluffy pancakes, sweet and tangy scones or seasonally-inspired quick bread, you can bet that at least two days of each week our table will play host to a breakfast worth writing home about. Sometimes we go all out and drag our breakfast into brunch, but then other times we have to focus on speed. Even on those mornings, though, we’re not exactly willing to sacrifice when it comes to quality. Weekend breakfasts are not worthy unless they’re delicious, right? This Balsamic Pesto Bacon and Egg Breakfast Sandwich could and should be admitted into evidence as exhibit A because it is both delicious and super speedy.

Balsamic Pesto Bacon Egg Breakfast Sandwich with oozing pesto and crumbled bacon on a plate.

Okay, so I know that there are recipes out there for homemade bagels. And if you or someone you love are a maker of homemade bagels I tip my hat to your homemaking superiority. But if you’re a mere mortal like I am, then you’re going to want to run to your neighborhood bagel joint and pick a few up so that you can make this breakfast sandwich, like tomorrow. It’s one of those things that tastes as good as–if not better than–it looks. I guarantee that the people you share a breakfast table with will exhibit traces of drool in anticipation of that first bite.

Balsamic Pesto Bacon Egg Breakfast Sandwich with oozing pesto and crumbled bacon on a plate.

Here’s what this beauty has going for it, I mean, besides the bacon. First of all, there’s the pesto. Using your favorite store-bought brand will enable to you to turn these sandwiches out in minutes, but if you’re inclined to use homemade pesto that works, too. The good news is that these sandwiches will be delicious whether you use homemade or store-bought pesto. Next up is a balsamic reduction and I’m here to tell you that the balsamic reduction is the game changer in this aptly-named Balsamic Pesto Bacon and Egg Breakfast Sandwich.  It might sound intimidating but it’s ridiculously simple to make. Truly.

Balsamic Pesto Bacon Egg Breakfast Sandwich with oozing pesto and crumbled bacon on a plate.

My go-to bagel flavor for this recipe is the Sun-Dried Tomato. If your favorite bagel place has that variety I highly recommend giving it a try. Other great options would be Asiago, Poppy Seed or Everything. Of equal importance is cooking the egg just right. We’re aiming for yolks that are about 50% cooked through. That way, you can eat the sandwich with minimal mess but still take full advantage of drippage.

Balsamic Pesto Bacon Egg Breakfast Sandwich with oozing pesto and crumbled bacon on a plate.

I don’t know how weekends go around your house. But it doesn’t take a rocket scientist to know that if they include this Balsamic Pesto Bacon and Egg Breakfast Sandwich, they’re off to a great start.

Balsamic Pesto Bacon Egg Breakfast Sandwich with oozing pesto and crumbled bacon on a plate.


Yield: 4
Cook Time: 20 minutes
Total Time: 20 minutes


  • 1 cup balsamic vinegar
  • 2 tablespoon brown sugar
  • 4 teaspoons butter
  • 4 eggs
  • 4 store-bought bagels (Sun-dried tomato flavor, if you can find it), sliced in half
  • 6 oz. of pesto sauce
  • 8 slices of bacon
  • 4 oz. crumbled goat cheese


  1. In a small saucepan, combine the balsamic vinegar and brown sugar. Stir with a wooden spoon to combine. Heat the mixture over  medium heat until it comes to a gentle boil. Reduce heat to low and continue to simmer until the mixture reduces by half and becomes thick and syrupy. This should take about fifteen minutes.
  2. While the balsamic is reducing, fry the bacon in a skillet until it is cooked through. Remove cooked bacon from skillet and place it on a paper-towel lined plate to cool and drain excess grease.
  3. In a separate skillet, melt one teaspoon of the butter. Crack an egg over the pan and fry the egg until the egg white is solid enough to flip without much difficulty, being careful not to break the yolk. Continue to cook the egg for another 30 seconds to one minute. The goal is for the egg white to be completely solid (not runny) without cooking the yolk completely through. Repeat this process with each of the remaining three eggs.
  4. To assemble the sandwiches, spread a liberal amount of pesto on both the top and bottom of bagel halves. Layer two pieces of bacon atop the pesto, followed by one fried egg. Sprinkle on some crumbled goat cheese and then drizzle on desired amount of balsamic reduction. Replace the top half of the bagel and enjoy.

Nutrition Information:

Amount Per Serving: Calories: 915Total Fat: 79gSaturated Fat: 23gCholesterol: 233mgSodium: 1406mgFiber: 3gSugar: 19gProtein: 27g

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  1. Absolutely trying these next weekend, though I will sub Everything bagels as I’m not a big fan of sun-dried tomatoes. I grow copious amount of basil every summer in order to make and freeze pesto. It’s one of our favorite things ever. I could practically eat pesto with a spoon.

  2. Ok, amazing. I couldn’t wait for Saturday and had to try one myself. I subbed an English muffin because my impatience left me unprepared. This weekend I’ll do it the right way for the fam, but it was delicious like this, too!

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