Description
- A unique and delicious breakfast or brunch featuring a bagel with a perfectly cooked egg in its hole, nestled on a crispy Parmesan and basil pesto base. Served with a fresh arugula and avocado salad.
Ingredients
Scale
- 1 bagel, halved
- Extra virgin olive oil, for drizzling
- 1/3 cup grated Parmesan cheese
- 3 tbsp basil pesto
- 2 eggs
- Kosher salt and black pepper
For the Arugula Salad & Toppings:
- 2 cups arugula
- 1 avocado, diced
- 1/4 cup fresh dill
- Juice of 1/2 lemon
- 1 tbsp toasted sesame seeds
- Chili flakes, to taste
- Pinch of salt
Instructions
- Prepare the Bagel: Before you begin, ensure the hole of your bagel is at least 3/4 inch wide. If it’s too small, gently use your fingers or a small knife to stretch or widen the hole slightly. This is important to ensure the egg fits properly in the center.
- Heat Skillet & Prep First Half: Heat a non-stick skillet over medium heat. Drizzle a small amount of extra virgin olive oil onto one side of the skillet. Once hot, carefully place one bagel half (cut side up) on the oiled side of the skillet. On the other side of the skillet, sprinkle half of the grated Parmesan cheese in a circle, roughly the same size as the bagel hole.
- Melt Cheese & Assemble First Bagel: As the Parmesan begins to melt and crisp, spoon half of the basil pesto over the melting cheese. Once the cheese has fully melted and formed a crispy disc (this happens quickly), carefully flip the bagel half (cut side down) onto the melted cheese and pesto, centering the bagel hole over the cheese.
- Cook the Egg: Immediately crack 1 egg directly into the center of the bagel hole. Season the egg lightly with kosher salt and black pepper. Cover the skillet with a lid (a pot lid or even a baking sheet will work if you don’t have a skillet lid) to help the egg cook. Cook for about 6–8 minutes, or until the egg white is completely set and opaque but the yolk remains beautifully runny (adjust cooking time to your preferred yolk doneness).
- Repeat for Second Bagel: While the first bagel egg cooks, repeat steps 2, 3, and 4 for the second bagel half, using the remaining Parmesan, pesto, and egg.
- Prepare the Arugula Salad: While the bagel eggs are cooking, prepare the accompanying salad. In a medium bowl, combine the fresh arugula, diced avocado, fresh dill, lemon juice, toasted sesame seeds, and chili flakes (to taste). Add a pinch of salt. Toss everything gently until well combined.
- Serve: Carefully remove the warm bagel eggs from the skillet. Serve them immediately with generous portions of the fresh arugula salad on the side. Enjoy while the egg yolks are still warm and runny!
Notes
- Bagel Hole Size: Crucial for fitting the egg! If needed, gently stretch or carefully trim the hole wider with a knife.
- Skillet Heat: Medium heat is key. Too high, and the Parmesan will burn before the egg cooks. Too low, and the cheese won’t crisp properly.
- Egg Doneness: Cook time is approximate. For a truly runny yolk, watch carefully and remove as soon as the whites are set. Cover to steam the top.
- Cheese Choice: Freshly grated Parmesan crisps best. Pre-shredded varieties can work but may not achieve the same crispy halo.
- Pesto Power: Use a good quality basil pesto, homemade or store-bought, as its flavor is central to the dish.
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These values are estimates based on typical ingredients:
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A standard plain bagel (~245 kcal)
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2 large eggs (~140 kcal)
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Parmesan and pesto (~120 kcal)
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Olive oil (~40 kcal)
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Avocado (~80 kcal)
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Remaining ingredients like arugula, lemon juice, sesame, and dill add trace calories.
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- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American (Modern Brunch)
Nutrition
- Serving Size: 1 full bagel sandwich with salad (entire recipe)
- Calories: ~590 kcal
- Sugar: ~3.8 g
- Sodium: ~780 mg
- Fat: ~41 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~29 g
- Trans Fat: 0 g
- Carbohydrates: ~36 g
- Fiber: ~7 g
- Protein: ~20 g
- Cholesterol: ~375 mg
Keywords: Bagel Egg, Crispy Parmesan, Pesto Egg, Brunch Recipe, Easy Breakfast, Bagel Sandwich, Egg in Hole, Savory Breakfast, Quick Breakfast