Egg in a Hole Breakfast Bagel

This egg in a bagel breakfast is not only a pretty face, it is absolutely delicious! Even better, it’s so incredibly easy to do!

Egg in a Hole Breakfast Bagel

Egg in a Hole Breakfast Bagel

Hello and welcome to today’s edition of “What am I looking at and why am I drooling?”. You, my dear friend, are watching an egg cooked on top of an AKA bagel breakfast, your new favorite weekend.

Because if you don’t eat your egg in a bagel, is it useful to eat it ?? I mean yes, the answer is always yes, but damn it tastes so good split in the hole of a bagel. In addition, he looks so neat! You know, eat with your eyes and all that.

Ordinary egg recipes in a hole often require toast and most leave just that. Sure, an egg toast in a hole is great, but if you’ve been one of my readers for a while, you know I like to take it to the extreme.

As I said at the beginning, this breakfast bagel is not just a pretty face and before dissecting it to see how delicious it is, let’s first see how easy it is to prepare.

How to make eggs in a hole bagel

  • Cut your bagel in half and toast the bottom half in a toaster or under the grill.
  • Cut a hole in the upper half large enough to break an egg.
  • Melt a little butter in the pan, place your top bagel cut side down and crack and egg in the center.
  • Place under the grill until just cooked.

Yep, it’s that simple! And here are some tips to make sure everything is perfect!

Tips for making an egg in a hole

  • You want the pan temperature to be medium when you break the egg. Too low and the egg will seep under the bagel and too high and it will burn before you have cooked the top.
  • Grilling is your best option to finish cooking if you have a “deep” bagel. There are recipes that suggest putting a lid on the pan, but by doing this, you steam the bagel. Personally I prefer it crispy like the bottom half.
  • As with any egg, season with a little salt and pepper. I also like to garnish with a pinch of fresh chives!

So you’ve got the egg in a hole to go over, let’s talk about the bagel breakfast.

It’s really an opportunity to stuff all your favorite brittle ingredients between two rolls and live your dreams. Seriously, I saw bagels for breakfast with baked beans and I had absolutely no judgment. Here is what I like about me…

Breakfast Bagel Fillings

  • Crushed avocado
  • Bacon
  • Halloumi
  • Chili jam
  • Chives (for garnish)

Tips for the Best Bagel Breakfast

My best advice for you would be to make sure you balance the flavors. Here I have the salinity of bacon and halloumi, balanced with a little sweet and spice from the jam and wrapped in the richness of yellow and avocado. You also got a nice touch of acidity from the lemon juice in the crushed avocado.

Also, flowing egg. These are just the rules.

Breakfast Bagel

Breakfast Bagel

Egg in a Hole Breakfast Bagel

This egg in a bagel breakfast is not only a pretty face, it is absolutely delicious! Even better, it’s so incredibly easy to do!


  • 2 bagels
  • 4 slices of bacon
  • 2 small avocados, peeled and pitted
  • 2 c. 1 tsp chili jam
  • 2 eggs
  • 1 Halloumi block, divided into 6
  • 1 teaspoon of butter
  • Lemon juice, to taste
  • Extra virgin olive oil
  • Salt and black pepper, to taste
  • Chives, for garnish


  • Start by lightly crushing your avocado with a pinch of lemon juice, a drizzle of extra virgin olive oil and salt and pepper to taste. Set aside.
  • Cut your bagels in half to have an “upper” and “basic” slice. Grill your base slice under the grill or in the toaster. Slice a hole large enough to hold an egg in the top half. Place the two on one side.
  • Fry your bacon until crisp, then fry your halloumi in bacon fat until browned on both sides.
  • Melt your butter in the pan, place the top bagel in the pan and break an egg in the center. Fry for a few minutes, then pass under the grill until it is cooked through.
  • Stack in the following order: basic bagel, crushed having, bacon, halloumi, chili jam, top bagel with egg. Garnish with a pinch of finely diced chives.


  • a) Chili sub-jam – The pepper jam is in the recipe to balance the salinity of bacon and halloumi with a touch of sweetness and spices. You can find chili jam (or something similar) at most regular grocery stores. If you can’t just have something sweet like caramelized onions or some sort of chutney. Then add a touch of chili flakes if desired.
  • b) Calories – Based on the use of 1 tablespoon extra virgin olive oil.

Recipe source from this link

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