Delicious fall-motivated barbecued cheddar bagel sandwich with cut apple, pear, cheddar, caramelized onions, arugula, and radiant side up egg  a soften as far as you can tell for any feast of the day.

The moment is not too far off when the person in question must pull out all the stops, go out on a limb a taking off the trust bluff, and have certainty that his or her chute will convey appropriately. Or then again that your squirrel suit sans tear and prepared to take off whichever's your decision method of gravity resistance.

This barbecued cheddar bagel sandwich is going to knock your socks off in the most ideal manner conceivable. As you fold your arms, close your eyes, solidify your body and deliberately fall in reverse into my gaunt arms, recollect that I have your best enthusiasm for psyche. With unadulterated aims, I give you the bagel sandwich that transformed me.

It might appear to be odd consolidating cut apple, pear, and cheddar with caramelized onions, arugula, a radiant side up egg, and fig jam sandwiched between a toasty everything bagel, except my sweethearts, it jives. When you take a chomp, it resembles you're sinking your teeth into a sweet, rich, crunchy dream that you can barely fold your mind little persons over.


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  • 3 tablespoons olive oil
  • 1 large yellow onion thinly sliced
  • 2 heaping handfuls arugula
  • 2 eggs sunnyside up
  • 2 everything bagels toasted, I used gluten-free
  • 4 slices Cheddar cheese or cheese of choice
  • 1/2 ripe apple sliced (I used an Envy apple)
  • 1/2 ripe bosc pear cored and sliced
  • 4 tablespoons fig preserves


  1. Heat the oil in a large skillet over medium-high. Add the sliced onion and saute, stirring occasionally, until onions begin to sweat and turn translucent, about 8 minutes. Sprinkle liberally with sea salt, reduce heat to medium-low, and continue cooking, stirring occasionally, until onions are golden-brown and caramelized, about 45 minutes more.
  2. Preheat the oven to the high broil setting.
  3. Slice the bagels in half and place them on a baking sheet. Toast on the top shelf of the oven under the broiler until golden-brown, about 1 minute. Remove bagels from the oven and add a slice of cheddar on all four slices of bagel. Place back in the hot oven until melted, about 1 to 2 minutes.
  4. Smear 1 tablespoon of fig preserves over each cheesy bagel slice.
  5. Top the bagel bottoms with wilted arugula, sliced apple, pear, caramelized onions, and a sunny side up egg. Place the bagel tops on top, slice in half and serve.