Name: Breakfast Bagel: Egg in the Hole Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 2 whole bagels, sliced in half; 4 large eggs; 1 tablespoon butter or oil; Salt and pepper to taste; Optional toppings such as shredded cheese, avocado slices, cooked bacon or sausage, and fresh herbs

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If you’re craving a breakfast that’s equal parts fun, filling, and just a little bit gourmet, look no further than the Breakfast Bagel: Egg in the Hole. This irresistible twist on the classic “egg in a hole” takes everything you love about your favorite breakfast sandwich and packages it in a golden, crispy bagel round, complete with a perfectly cooked egg right in the center. Each bite delivers that signature bagel chew, a creamy yolk, and the chance to customize with decadent toppings—from avocado to melted cheese or crispy bacon. It’s playful, it’s simple, and honestly, it just might become your new go-to morning ritual.

Breakfast Bagel: Egg in the Hole Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Breakfast Bagel: Egg in the Hole couldn’t be easier, but don’t underestimate how each one brings something special to the party. The combination of warm bagels and luscious eggs is classic, while the butter, toppings, and seasoning take this humble breakfast to a whole new level.

Bagels: Choose fresh, sturdy bagels for the perfect balance of crusty exterior and chewy bite that can hold an egg without getting soggy.
Eggs: Large eggs are just the right size to nestle in the center and deliver rich, creamy texture to every forkful.
Butter or Oil: A pat of butter or drizzle of oil in your skillet guarantees crispy, golden bagels and adds flavor depth.
Salt and Pepper: Don’t skip the seasoning—these simple heroes enhance every ingredient and make the flavors sing.
Optional Toppings: Have fun with it! Cheese melts for creamy goodness, avocado slices bring freshness, bacon or sausage adds crunch and savor, and fresh herbs give everything a pop of color.

How to Make Breakfast Bagel: Egg in the Hole

Step 1: Prep the Bagels

Start by giving your bagels a little extra space for the eggs. Use a small round cutter or a sharp knife to widen the center hole of each bagel half—aim for a hole just slightly larger than an egg yolk. Don’t throw away those bagel middles; toast them up for dipping!

Step 2: Heat Up the Skillet

Place a nonstick skillet on the stovetop over medium heat. Add your butter or oil, swirling it around until it’s nicely melted and bubbling. The gentle sizzle sets the stage for evenly crisped bagel bottoms.

Step 3: Toast and Crack

Lay your bagel halves cut-side down in the skillet so they get direct heat. Working one at a time, carefully crack a large egg into the enlarged hole of each bagel half, letting the white settle and the yolk shine through.

Step 4: Cook the Eggs

Let the eggs cook in their bagel “frames” for about 3 to 4 minutes. You’ll see the whites start to set while the bottoms of the bagels develop golden, toasty crispness. For a runnier yolk, shave off 30 seconds from the cooking time here.

Step 5: Flip and Finish

With a steady hand and a wide spatula, gently flip each bagel half and cook for another 2 to 3 minutes, depending on how you like your yolks. The second side crisps up, and the egg finishes cooking nestled in its bagely nest.

Step 6: Season and Top

Immediately sprinkle salt and pepper to taste, then add your chosen toppings. This is the moment to sprinkle melty cheese, pile on avocados, nestle in slices of bacon or sausage, or finish with chopped fresh herbs for flavor and color.

How to Serve Breakfast Bagel: Egg in the Hole

Garnishes

Garnishing is where you can let your creativity shine! A scattering of chives or parsley, a grind of fresh pepper, or a pinch of everything bagel seasoning brings extra flavor and visual appeal that makes each plate special.

Side Dishes

To round out the Breakfast Bagel: Egg in the Hole, pair it with crisp fruit salad, roasted breakfast potatoes, or a side of leafy greens tossed in a citrus vinaigrette. The crisp and fresh notes really complement the richness of the eggy bagel center.

Creative Ways to Present

For an extra playful presentation, toast those bagel middles right along with the rest and serve them for dipping. You can even stack your bagel halves with toppings in between for a breakfast tower that’s part sandwich, part showstopper!

Make Ahead and Storage

Storing Leftovers

If you happen to have a couple of extra Breakfast Bagel: Egg in the Hole rounds (a rare occurrence!), wrap them individually in foil or airtight containers and tuck them in the fridge. They’ll keep well for up to two days, making for a fuss-free grab-and-go breakfast.

Freezing

The breakfast bagels freeze surprisingly well. Let them cool completely, wrap tightly in plastic and foil, and freeze for up to a month. When you’re ready to enjoy, thaw overnight in the fridge so the texture stays just right.

Reheating

To reheat, simply pop the bagel halves in a toaster oven or skillet over medium-low heat until warmed through, about 5 minutes. You’ll revive the crisp edges and keep the egg tender—avoid microwaving, as it can make bagels a bit rubbery.

FAQs

Can I use any type Breakfast

Absolutely! Just try to pick bagels that are sturdy and not overly soft—you want them to hold up to the egg and the flip in the skillet. Flavored bagels like everything, sesame, or whole wheat all work beautifully for Breakfast Bagel: Egg in the Hole.

What’s the trick for keeping the egg from leaking out?

The larger you make the center hole, the more room there is for the egg white to escape. Keep the hole just slightly bigger than the egg yolk for best results, and pour the egg gently straight into the center so it settles where you want it.

Can I make Breakfast Bagel: Egg in the Hole ahead of time?

You sure can! This dish keeps well and is easy to reheat. Just follow the storage steps, and finish with toppings and herbs after reheating for the best flavor and texture.

How can I make this vegetarian or dairy-free?

To keep it vegetarian, stick with plant-based toppings like cheese, avocado, or sautéed veggies. For dairy-free, use oil instead of butter and skip any cheese or dairy-based toppings in favor of fresh herbs or a slice of tomato.

Is there a way to make this gluten-free?

Of course! Use your favorite gluten-free bagels, and you’ll have a gluten-free Breakfast Bagel: Egg in the Hole that’s every bit as tasty and satisfying as the original.

Final Thoughts

If you haven’t tried making a Breakfast Bagel: Egg in the Hole before, now’s the time to grab your skillet and jump in. It’s one of those feel-good breakfasts that’s just as fun to make as it is to eat. Whether you keep it classic or dress it up with toppings, you’re in for a delicious start to your day!

Breakfast Bagel: Egg in the Hole Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 13 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Start your day with a delicious and satisfying Breakfast Bagel: Egg in the Hole. This easy-to-make breakfast recipe features eggs cooked inside bagel halves, creating a flavorful and filling meal that can be customized with your favorite toppings.

Ingredients

Scale

Bagel Halves:

2 whole bagels, sliced in half

Eggs:

4 large eggs

Other Ingredients:

1 tablespoon butter or oil
Salt and pepper to taste
Optional toppings such as shredded cheese, avocado slices, cooked bacon or sausage, and fresh herbs

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Instructions

Prepare Bagel Halves: Use a small round cutter or a knife to widen the hole in the center of each bagel half to make space for the egg.
Cook Eggs: Heat a nonstick skillet over medium heat and add butter or oil. Place the bagel halves cut-side down in the skillet. Crack one egg into the center hole of each bagel half. Cook for 3–4 minutes, or until the egg starts to set and the bottom of the bagel is golden.
Flip and Finish: Carefully flip the bagel halves using a spatula and cook for another 2–3 minutes, or until the egg reaches your desired doneness. Season with salt and pepper, and add toppings if desired. Serve warm.