Morning Glory Bagel Bust
There’s something about a New York deli breakfast that doesn’t whisper… it shouts. Big flavors, stacked layers, and zero apologies. This bad boy is Phil McCockin’s kind of morning fuel — where juicy crumbled chicken sausage hits a hot skillet, cheddar melts like it’s got somewhere to be, and a perfectly runny egg slides in to seal the deal. All of it gets sandwiched inside a toasted bagel that’s got just the right crunch to hold the chaos together. For breakfast lovers, nothing beats a classic sandwich stuffed with all those bold flavors. It’s messy, it’s bold, and it eats like a champion. In fact, this is the ultimate experience for any true sandwhich lover seeking the best breakfast flavors.
Phil would tell you this isn’t just breakfast — it’s a full-contact sport. One bite in and you’ve got yolk dripping, cheese stretching, and sausage bringing that savory punch like it just stepped out of a Manhattan griddle at sunrise. Whether you’re gearing up for a long day or recovering from a long night, this breakfast sandwich delivers that no-nonsense, deli-style satisfaction that keeps you coming back for more. Grab a napkin… or three. You’re gonna need ’em. To reiterate, savoring a sandwhich at breakfast time in New York is an unbeatable way to start your morning.
Indulge in this delicious breakfast, brunch and any time-of-day recipe featured in Phil’s cookbook “101 Ways To Eat Cock,” available for purchase on Amazon. Additionally, you’ll want to try this hearty sandwich for breakfast if you crave a filling meal. To sum up, Phil’s cookbook contains several breakfast sandwich creations for your next morning treat.
Phil McCockin’s Eggs Over Easy, Cock Over Hard (New York Deli Style)
Equipment
- 1 Spatula
Ingredients
- 2 chicken sausages casings removed
- 2 bagels plain, everything, or sesame, sliced in half
- 2 large eggs
- 2 slices sharp cheddar cheese
- 1 tbsp butter
- Salt and freshly ground black pepper to taste
Optional condiments:
- deli mustard, hot sauce, or ketchup
Instructions
- Heat a skillet over medium heat.
- Remove casings from the chicken sausages and crumble the meat directly into the hot pan.
- Cook for 6–7 minutes, breaking up the sausage with a spatula, until browned and cooked through (no pink should remain).
- Transfer cooked sausage to a plate and keep warm.
- In the same skillet, melt 1 tbsp butter, letting it foam slightly.
- Crack in the eggs one at a time. Cook sunny-side-up (whites set, yolks runny) or flip gently for over-easy.
- Season lightly with salt and pepper. Remove once cooked to your liking.
- While eggs cook, split the bagels and toast them until golden and slightly crisp, either in a toaster or on a skillet.
- On each bottom half of a toasted bagel, spoon a generous layer of cooked chicken sausage.
- Lay a slice of cheddar cheese on top of the hot sausage so it starts to melt.
- Place the fried egg on top of the cheese.
- Cap with the top half of the bagel.
- Serve sandwiches hot, with deli mustard or hot sauce on the side for extra kick.
- Pair with a hot coffee or a cold orange juice for the full New York deli breakfast experience.
Just the Tips:
- Let the sausage CRUST up: Don’t rush it. Let that chicken sausage sit undisturbed in the pan for a minute or two at a time — you want those crispy, caramelized bits that bring real deli flavor.
- Yolk control = power move: Over-easy is the sweet spot, but if you’re building this for the road, go over-medium so you don’t wear half your breakfast on your shirt.
- Cheese melt timing matters: Drop the cheddar on the sausage while it’s still in the pan or piping hot on the bagel — let it melt naturally instead of forcing it. Gooey > rubbery.
- Toast like a deli pro: Skip the toaster if you can — butter those bagel halves and toast them face-down in the skillet. That golden, griddled crunch is the difference between good and legendary.
- Build fast, eat faster: This sandwich waits for no one. Stack it while everything’s hot and dig in immediately — that’s when all the textures and flavors hit their peak.
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