Egg Salad Bagel with Bacon and Kimchi

This popped into my head on Sunday night.

American egg salad meets Britland meets Korea.  Plus, I could get ahead making the egg salad.

Egg salad can be egg mayonnaise, made with finely grated or chopped hard boiled egg.  The US tend to add other ingredients and call it egg salad.  Today's creation contained cheddar cheese then I decided to add celery leaves and bind it with cream cheese instead of mayo.

Bacon, ok this could be a US inspired addition but as a Britlander it's always associated with this little isle just off the west side of Europe (the left on our map, where we are in the middle)..

Kimchi, ohh because it works wirh egg, cheese and bacon.

Used here like a relish.

Ingredients (1):

Egg Salad:

1 egg hard boiled to your taste and grated or minced

20g cheddar cheese, grated or finely chopped

1 TBSP cream cheese

1/4 tsp black pepper

2 TBSP celery leaves, chopped (parsley is fine as a swap)

Everything else:

2 rashers of streaky bacon, pan crisped (no fat needed)

1 Bagel, toasted to your liking (I go cut side down in the bacon pan with a lid)

A little kimchi

Method (it's not complicated):

Make the egg salad (this can easily keep in the fridge).

Cook Bacon.

Toast bagel.

Assemble; bagel, egg, bacon kimchi, bagel.

A similar and thoroughly inspired sandwich from Loïc:

Toasted Brioche with Artisan Trout Roe