The Bagel Egg in a Hole is nearing brilliance because:
•It takes approximately 3 minutes and exactly 5 ingredients to create.
•The bagel gets cut in half before hitting the pan, so its belly griddled (h/t Marian Bull). It’s like diner toast, crisp with butter—but the inner depths of the bagel are pillowy and warmed. What did a toaster ever do for you?
•The egg yolk stays soft while the white parts get crispy. Don’t believe me? Lift up the bagel when it’s done and you’ll see a griddled bagel and little crackly brown bits of egg white.
•It’s easier to make and eat than an egg sandwich: The yolk is contained in its hole and, when broken into, is immediately surrounded by bagel to mop it up. There’s also no flipping or moving of delicate egg—or layering of components while preserving said sensitive egg (some mornings, this is really hard. You know it).
•It's amenable to your bagel sandwich preferences: Melt cheese on top, add on bacon or greens, slather it in hot sauce and ketchup. The Bagel Egg in a Hole could be your end game—or your canvas.
•Stale bagels can get a second life—possibly as something more interesting than their first.
•One bagel feeds two people (this is more an option than proven fact. I have always eaten both halves.)
1. Cut the bagel in half. If the hole isn't very big—ie, you can't imagine a yolk fitting in it—tear out some of the bagel around it. You could also use a biscuit cutter or cup to cut out a perfectly round center.
2. In a skillet over medium heat, melt 1/2 tablespoon of butter. Place the bagel, inside down, on the skillet.
3. Crack one egg into a little bowl (or a container with a spout) and gently transfer the egg to the middle of the bagel. It might run out a bit; that's okay. Season the egg with salt and pepper.
4. Cover the skillet and let the toad cook for about 3 minutes, or until the egg is done to your liking. Using a spatula, transfer it to a plate and repeat with the other bagel half.
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