If you love cozy, creative breakfasts as much as I do, then this Breakfast Bagel: Egg in the Hole recipe is about to become your next favorite staple. We’re taking the nostalgic magic of “egg in a hole” and giving it a modern twist using bagels—crispy, chewy, and perfect for soaking up a just-runny yolk. Each bite combines a golden toasted bagel with a perfectly cooked egg, topped off with your pick of cheese, avocado, or crispy bacon. Fast, satisfying, and endlessly customizable, this dish transforms simple ingredients into a breakfast that feels special any day of the week!
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients can come together to create something so delightful. Every element here adds its own special flair, whether it’s creamy richness, crunch, or that irresistible gooey yolk.
- Plain or everything bagels: These become the edible frame for your egg, adding chew and heartiness—choose your favorite flavor for a fun twist.
- Large eggs: The star of the show; use fresh eggs for vibrant yolk and the best texture.
- Butter: Adds richness and encourages a golden, crispy base—don’t skimp!
- Salt and pepper: Essential seasoning; a little goes a long way to elevate every bite.
- Optional toppings (shredded cheese, sliced avocado, cooked bacon or ham, chopped chives): These take your Breakfast Bagel: Egg in the Hole from simple to absolutely show-stopping—mix and match as you like!
How to Make Breakfast Bagel: Egg in the Hole
Step 1: Prep Your Bagels
Start by slicing your bagels in half if they aren’t pre-sliced. Using a small round cutter or even your fingers, gently widen the center hole of each half—about the size of an egg yolk, but a little larger works best. This step ensures plenty of room for the egg to settle right where you want it.
Step 2: Heat the Skillet and Butter
Pop a large non-stick skillet on medium heat and add 1 tablespoon of butter. Let it melt and swirl around to coat the entire skillet (listen for that satisfying sizzle—it’s the sound of breakfast happiness about to happen!).
Step 3: Toast and Egg Magic
Place two bagel halves, cut side down, in your buttery skillet. Next, carefully crack an egg into the center hole of each half. If the egg wants to wander, don’t hesitate to nudge it back into place (a spatula or spoon helps).
Step 4: Cook Until Set
Let the eggs and bagels cook for 3–4 minutes, until the whites are mostly opaque. If you love a runny yolk, this is your window to snatch the perfect soft center. Ready for crispy edges or a firmer yolk? Give it another minute or so.
Step 5: Flip and Finish
Gently—but bravely!—flip each bagel half, cooking for another 1–2 minutes. Adjust the time for your yolk preference. Season with a sprinkle of salt and pepper.
Step 6: Repeat and Top
Set the finished bagel masterpieces aside and repeat with the remaining butter, bagels, and eggs. Now’s the fun part: top each creation with cheese, avocado slices, crispy bacon, or a flurry of chives—however your breakfast heart desires!
How to Serve Breakfast Bagel: Egg in the Hole
Garnishes
Finish your Breakfast Bagel: Egg in the Hole with a flurry of fresh chives, a sprinkle of shredded cheese (let it melt right in), or creamy avocado slices. These little extras transform simple into show-stopping—every garnish adds personality and a pop of color.
Side Dishes
Pair this breakfast beauty with a side of mixed fresh fruit, crispy hash browns, or a light salad if you’re feeling fancy. Don’t toss out those cut-out bagel centers—toast and serve them on the side for dipping into runny yolk or slathering with butter!
Creative Ways to Present
Serving a crowd? Stack multiple Breakfast Bagel: Egg in the Hole creations on a fun brunch platter alongside toppings in colorful bowls. Or, layer on smoked salmon or sautéed spinach for a brunch worth bragging about!
Make Ahead and Storage
Storing Leftovers
If you have extras, let your Breakfast Bagel: Egg in the Hole cool completely, then wrap each half individually in foil or parchment and stash in an airtight container. Pop them in the fridge for up to 2 days—quick and ready whenever hunger strikes!
Freezing
For longer storage, wrap assembled bagel halves tightly in foil or plastic, place in a freezer-safe bag, and freeze for up to one month. If using toppings like avocado, add those fresh after reheating for best texture.
Reheating
To enjoy a leftover Breakfast Bagel: Egg in the Hole, unwrap and warm in a skillet over medium-low heat until heated through, or use a toaster oven for a crispy finish. Microwave in short bursts if you’re in a rush, though the bread won’t be quite as crisp.
FAQs
What’s the best type Breakfast
While classic plain or everything bagels are the go-to, you can absolutely experiment with cheese, sesame, or whole wheat bagels for a unique twist on your Breakfast Bagel: Egg in the Hole.
Can I use a different type of bread instead of bagels?
Yes! Although a bagel gives the dish its signature heartiness and shape, any thick-cut bread will work. Simply cut a large hole in the center and follow the same steps.
How do I keep the egg centered in the bagel hole?
Gently press down on the bagel as it cooks to help the egg stay in place, and make sure the hole is large enough for the egg white to settle without spilling onto the pan.
What are the best toppings for this recipe?
The possibilities are endless, but personal favorites include cheddar cheese for melty richness, sliced avocado for creaminess, crispy bacon for crunch, or a handful of fresh chives for brightness.
Can I make a vegetarian version?
Definitely! Just skip the bacon or ham and double up on veggies and cheeses—Breakfast Bagel: Egg in the Hole is ridiculously satisfying either way.
Final Thoughts
Whether you’re whipping up a special breakfast for family or treating yourself to a simple, delicious start to the day, you’ll fall for the charm of Breakfast Bagel: Egg in the Hole. Give it a try, get creative with your favorite toppings, and discover how irresistible a humble bagel and egg can be!
Print
Breakfast Bagel: Egg in the Hole Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Breakfast Bagel recipe features eggs cooked in the center of sliced bagels, creating a delicious and satisfying meal. Customize with your favorite toppings for a hearty breakfast treat.
Ingredients
Bagels:
- 2 plain or everything bagels (sliced in half)
Eggs:
- 4 large eggs
Other:
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: shredded cheese, sliced avocado, cooked bacon or ham, chopped chives
Instructions
- Prepare Bagels: Use a small round cutter or tear a slightly larger hole in the center of each bagel half.
- Cook Eggs: Melt 1 tablespoon of butter in a skillet. Place bagel halves, cut side down, crack an egg into the center hole of each. Cook until whites are mostly set, then flip and cook to desired yolk consistency.
- Season and Serve: Season with salt and pepper. Serve warm with optional toppings.
Notes
- To keep the egg centered, press down slightly on the bagel while cooking. Toast the cut-out centers for dipping or spreading.
Nutrition
- Serving Size: 1 bagel half with egg
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg
