Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!

Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!