Food & Drink Magazine

Bagel Hole Eggs

By Mariealicerayner @MarieRynr
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I have to confess that, aside from feeding the Missionaries, I haven't been doing a great deal of cooking lately.  I've been quite tired and not really feeling all that well.  No appetite.  We are having the Elders for tea tonight and I am making them a curry, but for Todd's lunch I  cooked him delicious Bagel Hole Eggs!  Like Egg in the hole, but with a bagel instead of bread.  ☺
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Todd really loves eggs and he really enjoyed this.  I liked it because it was simple and quick to make.
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I used whole wheat bagels because that is the way we roll around here . .  but you could use whatever kind of bagels you want to.
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I'm not quite sure how cinnamon and raisin bagels would work . . .  to each their own, but I am thinking that onion and garlic bagels would be awesome.
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A few slices of bacon or frizzled ham on the side would also not go amiss . . .
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This would be great for a family weekend breakfast!  Or for when the kids have a friend stay overnight!
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*Bagel Hole Eggs*Serves 2Printable Recipe 
This is like fried bread but with an egg in the middle.  Delicious. 
1 whole wheat bagel1 TBS butter2 large free range eggsflaked sea salt and freshly ground black pepper to taste 
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 Using a serrated bread knife, slice the bagel through the center horizontally.  I try to use bagels with large holes.  If you don't think your holes are large enough, then you can make the hole a bit larger by removing some of the bread.
Melt 1/2 TBS of the butter in a nonstick skillet.  Once it begins to foam, place one bagel half into the melted butter, cut side down. into the skillet.  Crack one of the eggs into a bowl.  Pour into the bagel hole.  If some spills over that is to be expected. It's okay.  Cover and cook over medium heat until the egg is set to your preference.  Transfer to a plate and keep warm in a low oven.   Repeat with the remaining butter, bagel half and egg.   Once you have both cooked, season them with some salt and black pepper and serve immediately.
Adapted from a recipe I saw on Food 52
Bon Appetit!

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