Today I present an extremely simple non-recipe, one of my favorite ways to "cook"! Bagel eggs are pretty much exactly what they sound like, namely an egg cooked inside of a bagel hole. This is just a variation on egg-in-the-basket (often called toad-in-the-hole, although that is apparently a different dish featuring sausage in England). Anyway, describing this recipe takes more time than preparing it, and it is quite a satisfying breakfast as well as being an unusual-looking one. Give this easy recipe a try for a different way to enjoy a morning bagel.
Bagel Eggs
1 T. butter
1 large bagel, halved
2 eggs
Melt the butter in a 10-inch skillet over medium heat. If necessary, enlarge the hole in the middle of the bagel halves so that it will accommodate an egg (either stretch the center open if your bagel is soft and bread-like, or cut a larger hole if your bagel is denser and will not stretch). Add the bagel halves to the skillet, cut side down, swirling them a bit in the butter to coat the bottoms.
Crack an egg into each of the bagel centers (you can break the egg into a bowl and pour from the bowl, but I don't bother). Some of the egg white may run over the top of the bagel and into the pan, but that is all right. If you prefer a less runny egg, use a knife and gently break up the yolk once it is inside the bagel. Season with salt and pepper.
Cover the skillet with a lid and cook the bagel eggs for 3-4 minutes, until the yolk has begun to set (the cover will keep the egg white in the pan from browning too quickly). Remove the cover and assess your eggs. If they are still relatively uncooked on top, like mine were, you can gently flip the bagel halves over and cook the tops. Bagel eggs are meant to have runny yolks, but if you prefer hard-set yolks, poke them open and check for doneness. If the eggs are too runny for you, let the yolks run out of the middle and cook until hard in the pan. Once the bagel eggs are done to your preference, remove them to a plate and enjoy! Serves 1-2.
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