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Egg in a Bagel Hole

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. 

Course Breakfast
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 serving
Author Katie Morford


  • 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)


  1. 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.
  2. 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.
  3. 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. 

  4. 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.