This past weekend I was looking to make a quick lunch (when you work inside a boring office all week, time outside on the weekends is certainly precious). We had some left over cheese bagels in our freezer, so I decided to throw together some easy egg sandwiches. Once I fried up the eggs, I layered them on toasted bagels with fresh, steaky tomatoes, thinly sliced sopressata and a touch of mustard. This was so much better than any breakfast sandwich at the coffee shop chains - and it maybe took 10 minutes to prepare. I think I should start making egg sandwiches more often!