Build the rice paper layers

• Beat one egg in a bowl to make the egg wash.
• Dip one side of a rice paper sheet into the egg wash and press it firmly onto a second sheet.
• Dip the whole double sheet into the egg wash until both sides are fully coated.

Shape the discs

• Place the coated sheet onto a lightly oiled board.
• Cut a small X in the center, about 1.5 inches in each direction.
• Pull the four flaps back to create a center hole and press the edges down to form a round disc.
• Repeat with the remaining rice paper sheets to make a second disc for the top.

Season and bake

• Transfer both discs to a parchment-lined baking tray.
• Sprinkle generously with everything bagel seasoning.
• Bake at 175 °C convection (190 °C regular) until golden and crisp all over.

Cook the filling

• Scramble the eggs in a buttered pan over medium-low heat until just set, soft and creamy.
• Cook the bacon until crispy and set aside.

Build the sandwich

• Flip both discs so the smooth side faces up.
• Spread a thin layer of cream cheese over the base disc.
• Cover with cheddar slices, then top with the scrambled eggs and crispy bacon.

Close and serve

• Press the second disc on top.
• Eat immediately while the rice paper is still hot and crunchy.