In a mixing bowl, whisk together the eggs, heavy whipping cream, and a sprinkle of Lumber Jack seasoning. Set aside.
On medium heat, toast the bagels with a little butter on the griddle until golden. Remove and set aside.
Lower the heat and melt a small dab of butter. Pour in half of the egg mixture and cook gently. Layer with a slice of provolone, Genoa salami, pepperoni, and another slice of provolone. Fold the egg around the filling to fit the shape of a bagel. Repeat with the remaining mixture for the second sandwich.
Spread mayonnaise on each toasted bagel. Add the cooked egg, lettuce, and tomato slices, seasoning the tomato with salt and pepper. Top with the other half of the bagel and enjoy!
