Happy Friday!  I love weekends-hubby and I love to walk down to our brand new bagel place and have breakfast there on one of the mornings.  I am on a thing where I try a new flavor bagel with peanut butter and apricot jam.  The owner already knows (after a mere 2 months in business) to grind up the beans for a large cup of coffee for me!  Hubby is trying all the eggels.

What are eggels?  Essentially, they are breakfast sandwiches done on bagels.  All have eggs that have been scrambled and molded by being made in a microwave.
Here are some variations:

Add a slice of ham or turkey, top with almost any type of cheese:  Swiss, cheddar, mozzarella or even pepper jack.  Get creative on this!  Try some corned beef or pastrami, even roast beef, if you prefer.

Instead of cream cheese-us chipotle mayonnaise, Dijon mustard, BBQ sauce or even some kind of chutney!
Add a slice of tomato and lettuce! We love using roasted mushrooms, zucchini or even some sun-dried tomatoes.
Go for a Florentine version by using some raw or sautéed spinach.

A more traditional form would be to add some chopped lox and onions to the eggs before cooking.

As for eggs in a microwave-couldn't be easier.  Get a custard cup and spray with some butter flavored Pam (or its equivalent).  Use 2 large eggs.  Crack the eggs into the cup and blend thoroughly with a fork, beat in a teaspoon or 2 of water, a pinch of salt and pepper.  Microwave in 30 second intervals-breaking up the cooked egg and stirring each time-shouldn't take more than 1-1/2 to 2 minutes.  

Be careful not to over cook or the egg will just be plain "nasty"-i.e. tough and inedible.

The custard cup is generally the size of a bagel-so it works beautifully.  But depending on the size of who makes your bagels-you might need to adjust this.

If you come up with some interesting combinations that made your taste buds water-share them!