Cook Time 20 min Total Time 20 mins
Serves 4     adjust servings


  • 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.
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