Preheat the oven to 375 degrees Fahrenheit, with the middle rack in position.
To make the cream cheese, place a knob of butter in Small Fry over medium-low heat. When melted, add in your leeks and sprinkle with salt. Sauté leeks, lowering heat once softened. Continue to cook and caramelize the leeks, low and slow, for about 10 minutes. Add your heaping spoon of honey and allow it to melt and caramelize the leeks. Remove the honey-leek mixture from heat and let it cool down while you prepare the cream cheese.
In a medium-sized mixing bowl, add your block of cream cheese and whip with an electric whisk. Add in the caramelized leeks and taste for sweetness and saltiness. You can add a little more salt or honey, depending on your preference, but remember that the speck itself is salty and you will salt your egg! Store in the fridge until ready to use.
Place your speck or bacon on Holy Sheet. If thinly sliced, bake the speck for about 5 minutes until crispy. If thickly sliced, bake the speck until cooked through and the fat is translucent. You can finish the thick-cut speck in your Small Fry to crisp it up afterward, if you like.
In the meantime, slice your poppy-seed bagels in half and toast to your liking in your toaster or the oven. In Small Fry, melt a knob of butter over medium heat, add your egg, and fry. Season with salt and freshly ground black pepper. I recommend a sunny-side-up egg for this recipe, but you can cook your egg to your preference. Repeat for the remaining three eggs.
To assemble bagels, spread cream cheese on both sides of the bagel. To the bottom half of the bagel, add the speck, egg, and radicchio and finish with the top half of the bagel!
Photos by Farrah Skeiky.