Want a fun and easy breakfast? Try this Egg in a Bagel recipe!
I love cooking an egg in toast, what I usually call Toad in a Hole, although it has different names depending on region. You know what already has a hole it in though? A bagel.
So let’s do that instead of bread! There’s only a few tricks you need to know to get this to work.
First, most bagels don’t have holes big enough to fit a full egg so while it’s a start, I recommend using a knife to make each whole slightly bigger.
Melt some butter in a large skillet over medium-low heat and add the bagel cut-side down first. Then crack your egg in! It’s okay if some of the white flows over the bagel, but try to keep the yolk centered in the bagel hole.
Let the bagel and egg cook for 2 to 3 minutes like that until the white is getting set on the egg and the bagel is nicely toasted. Then carefully give it a flip with a spatula! (Gently or you might break the yolk!)
Cook it for about 45 seconds on the second side for an over-medium egg. Adjust it to your liking though!
Then plate up the bagel eggs with a sprinkle of salt and pepper and some fresh scallions. Breakfast is served!
Egg in a Bagel
Prep Time:5 minutes
Cook Time:10 minutes
- 2 large bagels, any savory variety
- 4 large eggs
- 2 tablespoons unsalted butter
- Salt and pepper
- Fresh scallions, garnish
- Use a knife to widen the hole in two bagels. Just make each hole a little wider to accommodate the eggs. Then slice each bagel in half.
- Add butter to a large skillet over medium-low heat. Once butter is melted, add bagels, cut-side down. Crack eggs in the middle of each bagel half. Don't worry if some egg spills over the side of the bagels, just try to keep the yolk in the center. Cook eggs and bagels for 2 to 3 minutes on that side until the egg is completely set on the bottom and the bagel is browned.
- Use a spatula to carefully flip the bagel. Cook for 45 to 60 seconds on the second side depending on how you like your egg. 45 seconds should give you an over-medium egg.
- Remove the bagels from the skillet and plate. Season with a pinch of salt and pepper and fresh scallions.