First on a large non stick or cast iron skillet heat up your butter. You may need less or more butter depending on preference. Then add onion and garlic. Sautee until onions are translucent and garlic is fragrant.

Then add your chopped spinach. Cook until spinach is dark green in color. Transfer onion/spinach mixture to a bowl and set aside.

Next, using the same pan if you prefer (I do because I hate dishes) cook your bacon until desired doneness. My family prefers it somewhat crispy.

While bacon is cooking, get a large bowl scramble your eggs and sourcream together until frothy and thoroughly mixed. Transfer cooked bacon to a paper towel to drain excess grease.

Drain most of the bacon grease from your pan, I leave enough so the pan is lightly coated.

Add scrambled egg mixture to bacon greased pan. Cook until eggs are fluffy and cooked through. Salt and pepper to your liking.

I then toast my bagels, and assemble my sandwich. I add a slice of cheese, then eggs, spinach and bacon. And done! Perfect, yummy breakfast sandwich.