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.
Sift together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.
Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.
Pat dough to ⅔” thickness. Cut with a 2” biscuit cutter or drinking glass.
Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.
Hack: Biscuits can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.
Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container for up to 3 months.