This is a very rare event, I actually had a chance to take a few photos of the food I was making, sadly I only had my cell phone at hand, which is from 1998, but I made do.  This is a filling breakfast in smaller portions, I think that’s the best part, it looks like less than it is.

Ingredients

• 1 Plain Bagel, Halfed and toasted
• 3 slices of smoked ham lunch meat
• 2 medium-large eggs
• a few spoonfuls of Vegetable Herb Cream Cheese
• 1 – 1 1/2 tbsp butter
• 1 tsp garlic
• 1 tsp. pepper
• 1 tbsp salt
• 4 or 5 grape tomatoes diced
• 1/2 tbsp cilantro

Method

• Toast your bagels
• In a small pan heat up butter and garlic to medium heat
• Put another stove to High heat and add a pot full of water, add salt and vinegar, bring to a boil then lower to a simmer
• Put a few dollops of Cream Cheese into Garlic butter and stir until melted, continue adding until you’ve reached a consistancy and taste of your liking.  I only used a little bit, a spoon and a half maybe
• Spread Garlic, Butter, Cream Cheese on toasted bagels
• Cook 2 slices of the ham in the pot or pan you used to make the sauce, cook until lightly browned and place on top of the cream cheese
• Put the remaining 1 slice of ham in the vinegar water and add the 2 eggs to the simmering water
• Poach eggs for about 5-7 minutes until opaque and yolks are slightly firm
• Dice tomatoes and cilantro fine while eggs are cooking
• sprinkle black pepper on the ham
• Put the cooked eggs on the ham
• top with tomato and cilantro, serve

You could also wait til the eggs are on the ham and put the cream cheese mixture on top like a more traditional Benedict, but I thought it was more fun to treat it like a bagel dish with the egg added, though I’ve labeled it Bagels Benedict with Cream Cheese Sauce.  It’s really hearty, but awesome.  Enjoy and let me know what you think!