I used three eggs but you could easily get away with two.  I scramble them without salt or pepper so I can set a little aside for the pups.  If you use really good eggs, you won’t even notice the absence but do add a little if you like.  I put the pepper on while I am assembling (Tom is a stickler for pepper on his eggs, but errs on the side of not adding salt).

You could switch up the peppers for sun-dried tomatoes or plain, roasted red bell peppers if you don’t need the spice (guess who wants spicy).

Many cheeses work here instead, especially the melting variety.  I actually used the extra-thin, pre-sliced white cheddar I can buy at Whole Foods, but provolone seems more Italian.  If you use extra thin slices, you can double them up.  The benefit to pre-sliced versus other is simply a matter of saving time.  Fresh mozzarella would also be delicious, in which case basil is a must.

The salami I used was approximately the same size as the bagel.

I put a sprig of rosemary on top while they were in the oven.  The sprig was then removed before eating but the heat imparted a soft flavor of herb without overpowering.  You could also sprinkle some chopped, dried oregano or fresh chopped rosemary over the peppers before adding the salami.

I tried one bagel with the salami on bottom and one bagel with a slice of salami on bottom, and a slice of salami under the cheese.  I prefer the former for the texture, but the latter showcases more of the meat.  You decide which you prefer.