The Garret Jones
Chapter 3 — Breakfast Bagels: The Matinal Canon
You’ve stood in that line wrapping around Avenue A on a Saturday morning, waiting for the genuine article. You know what an authentic, malt-boiled New York bagel tastes like—the dense, chewy crust that fights back just a little before yielding to the crumb. Sitting quietly among the heavy-hitting pastrami stacks at Tompkins Square Bagels is this absolute masterpiece: a flawless architecture of house-made sage-and-maple chicken sausage, tight egg whites, red onion, and wilted spinach. It is an obsessive, perfectly balanced reinvention of the morning sandwich that demands respect and proper, structurally sound assembly.
Before you start
Bake your bagels fresh this morning.
Ensure you follow the master cold-proofed, malt-boiled bagel protocol from Chapter 1, allowing them to cool for at least 30 minutes before slicing.
Ingredients
- ground chicken1 lb
- pure maple syrup2 tbsp
- kosher salt1 tsp
- dried sage1 tsp
- dried thyme1/2 tsp
- garlic powder1/2 tsp
- onion powder1/2 tsp
- black pepper1/2 tsp
- neutral oil1 tbsp
- fresh-baked bagels4 large
- egg whites8 large
- unsalted butter1 tbsp
- fresh baby spinach2 cup
- red onion1/2 small
Method
- 01
Mix the chicken sausage gently.
In a medium bowl, combine the ground chicken, maple syrup, kosher salt, sage, thyme, garlic powder, onion powder, and black pepper. Work the meat with your hands just enough to bind it without overmixing, then form four wide patties.
- 02
Griddle the sausage to build a deep crust.
Heat a heavy skillet over medium heat with the neutral oil. Cook the patties undisturbed for 4 to 5 minutes until a dark Maillard crust forms, then flip and finish to an internal temperature of 165°F before resting them on a paper towel.
- 03
Wilt the greens in the rendered fat and drain them thoroughly.
Toss the spinach and red onions into the residual chicken fat for exactly 60 seconds to take the raw edge off, then remove and drain them entirely on paper towels; wet spinach is the absolute enemy of a crusty bagel.
- 04
Fold the egg whites into tight envelopes.
Wipe the skillet clean, lower the heat, and melt the butter. Scramble the whites rapidly, folding the edges inward to form a neat square that won't spill over the sides of the bread.
- 05
Assemble the sandwich strictly in order.
Lay down the bottom half of the bagel, anchor it with the hot sausage patty, lay the folded egg whites over the meat, pile on the drained spinach and onions, and press the top half of the bagel firmly in place.
- 06
Wrap tightly and cut on the bias.
Wrap the entire sandwich tightly in deli foil or parchment paper and use a sharp, serrated bagel knife to slice cleanly through the center, cutting directly through the paper to hold the architecture together.
Notes
Scoop the top bagel to maintain structural integrity.
By using your thumbs to hollow out the soft, doughy interior of the top half of your bagel, you create a cradle for your ingredients that prevents the eggs and spinach from shooting out the sides when you take a bite.