Place a skillet on the stovetop over medium heat. Place a silicone egg ring in the middle of the pan and drop the butter inside the ring to melt.
Crack the egg into a bowl, add milk, garam masala, turmeric, cayenne pepper, salt and green onion. Whisk until egg and spices are well incorporated.
Pour egg mixture into the egg ring. When the top of the egg mixture begins to set, remove the ring and flip it over. Cook until it’s completely set with no runny or wet spots.
Meanwhile, split the bagel and toast until it’s light brown. Place a slice of Swiss cheese onto the bottom portion of the bagel. Top cheese with the cooked egg and the other half of the bagel.
Serve hot or cold.
Hack: Make sure the pan is heated before adding the egg mixture to the egg ring. This will ensure that the begins to cook as soon as it hits the surface, avoiding any leakage at the bottom of the ring.
Dissolve brown sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms (forms a foam on top).
Place dried vegetables in a mini chopper or blender. Pulse a few times to break up any large pieces. Place vegetables, flour and salt in the bowl of a stand mixer fitted with a dough hook.
When yeast has bloomed, add it to the four mixture. Knead on medium-low speed for 10 minutes or until dough begins to make a slapping sound against the side of the bowl. Move dough to a greased bowl, cover and let rise for 90 minutes or until it has doubled.
Remove the dough from the bowl and shape it into 8 balls. Cover and let it rest for 30 minutes.
While the dough is resting bring water to a rolling boil in a wide diameter pan. Add brown sugar and white sugar.
Preheat oven to 425℉.
Use your finger to poke a hole in the middle of each dough ball and gently stretch so that hole is 2” in diameter and the bagel itself is 4” in diameter. Place each bagel on a lightly greased surface or parchment paper.
Lower bagels into boiling water using a slotted spoon, being careful not to crowd them. Simmer gently for 2 minutes, then carefully flip them over and simmer for another minute. Remove with the slotted spoon and move to a lightly greased or parchment paper-lined baking sheet. Repeat with remaining bagels.
Bake bagels for 20-25 minutes or until golden brown and has an internal temp of 190℉. Flip bagels after 15 minutes.
Yield: 8 bagels, 230 calories per bagel
Hack: Bagels can be stored at room temperature for 3-4 days or frozen for up to 6 months.