Highly Recommend: The egg and cheese filled Jerusalem bagel from K'Far Cafe in Philadelphia.
I was a woman on a mission, and that mission was shoving K’Far’s egg-and-cheese sandwich into my mouth. It’s a thing of textural beauty. The bun, a Jerusalem bagel, is cotton-y on the inside and crackled and pleasantly burnt on the outside, thanks to a vigorous smash in a panini press. Inside, I don’t know where the airy soft-scrambled egg begins and the melty Cooper Sharp cheddar ends: They fuse together into one jiggly, delicious breakfast unit so each bite is fatty and velvety.
She and her team tinkered with every little element of this breakfast sandwich—aerating the eggs then baking them to get that light texture, testing different cheeses, even making the bagel vegan because why not?! It all adds up to a breakfast that I can’t stop thinking about. But I guess I’m not the only one losing sleep over it: Cogswell typically makes about 75 in a given day, and they can sell out before 10 a.m. on weekends.
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