Easy Egg-in-a-Bagel Breakfast
When I was a kid, breakfast meant one of three things: cold cereal (never the “good” kind), hot oatmeal, or a pan-fried slice of bread with an egg cracked in the center. In our house we called them One-Eyed-Jacks, though Winkies, Toad-in-A-Holes, and Bullseyes are all fair game. Whatever you call them, it’s a rather efficient method for getting a filling breakfast into hungry tummies that demands little of the cook.
This recipe takes that basic preparation and subs in a bagel slice for toast. I’ve upped the nutritional ante by adding fresh spinach and a little grated cheese to the top, both of which are entirely optional. Even without them, Egg in a Bagel Hole remains a nourishing meal, particularly if you can get a whole grain bagel into the mix.
The key, really, is to slice the bagel into three rounds instead of two, which allows for a crispy outside and even balance of egg to bread. Cutting bagels in thirds can be useful for other preparations as well, something I wrote about a while back here.
The cooking time varies based on how you like your eggs. I find these are particularly pleasing with a soft yolk. If you’ re concerned about serving your family eggs that aren’t cooked through, especially if you have little ones or pregnant people under your roof, consider using pasteurized eggs such as Safest Choice.
Opting to cook the egg firm has its upside too, since it can be wrapped in a napkin and pressed into small hands as your kids head out the door for the day. A meal on the go.
Below is a step-by-step with the full recipe at the bottom of the page.
1.Cut a bagel horizontally into three rounds.
2. Use a round cookie cutter or little knife to make a slightly bigger hole in the center, then set in a hot buttered skillet, and crack an egg in the center.
3. Flip to the second side and cook until the yolk is to your liking.
4. Transfer to a plate and eat as is, or…
5. Top with wilted baby spinach and a little cheese.
Egg in a Bagel Hole
A tasty twist on the classic egg-in-a-hole (also known as toad in a hold, one-eyed-jack, and winkie). This time the base is a thin slice of bagel rather than a standard slice of toast. Add a pile of spinach and a little cheese to the top for a boost of nutrition and flavor.
- 1 bagel
- 1/2 teaspoon butter
- 1 egg
- Salt and pepper to taste
- Handful fresh spinach leaves (optional)
- 1 to 2 tablespoons grated cheese (optional)
Use a bread knife to slice the bagel into three rounds (as opposed to the customary two). Save 2 of the slices for another use.
Take a round cookie cutter that is about 2 inches in diamer (you can also use another shape such as a heart or star) set it over the bagel hole, and cut down, creating a bigger hole.
Set a frying pan over medium-high heat and melt the butter. Put the bagel in the butter. Crack the egg in the center of the bagel so the yolk settles inside the hole. Sprinkle with salt and pepper to taste.. Cook for a few minutes until the bagel browns lightly and the white begins to set. Use a spatula to flip the bagel over. Season with salt and pepper on the second side and continue to cook until the yolk is done to your liking. If you are using spinach, add it to the pan for just a few seconds to wilt.
Once the egg is cooked, use a spatula to transfer it to a plate. Top with the wilted spinach and/or grated cheese if desired.