Woohoo! It’s almost the freakin’ weekend! One of my goals this year is more self-care: slowing down, taking some time off, unplugging, etc. I’m trying to reserve Sundays for either flea markets or slow breakfasts with the morning paper and catching up on all my magazines and this Egg in a Hole Breakfast Bagel Sandwich is perfect for a slow Sunday morning! What’s great about these bagel sandwiches is that you can mix and match veggies, cream cheese, etc. and use up any veggies that may be leftover from the week! We do our meal planning and grocery shopping on Sundays, so it’s nice to use up anything leftover from the week before like that avocado that’s RIPE!
I made two at a time in my cast-iron skillet, but its a tight fit! And while I started them on the stovetop to grill the bagels, I had to finish them in the oven to cook the eggs because the bagels are so thick. I currently have an electric stovetop, so you may have better luck cooking with gas, but if not, just pop ’em in the oven to set the eggs.
Want the recipe? Here’s mine, but remember, you can add other ingredients and make it however you want!
- 1 Sesame Bagel, halved
- 2 Tbsp butter
- 2 Tbsp cream cheese - I used an herb cream cheese
- 1/4 cup shredded cheddar cheese
- 2 slices crispy bacon
- 1/8 cup green onions, diced
- handful arugula
- 2 eggs
- Pinch salt and pepper
- Melt the butter in your skillet and add the bottom half of the bagel, cut side down and grill until golden brown.
- Remove from skillet and top with cream cheese. Replace into the skillet, uncut side down and top the cream cheese with cheddar cheese and bacon. Then crack an egg into the hole.
- Add the top half of your bagel, cut-side down and crack an egg into the hole.
- Cook until eggs set. If they do not set, place into your oven on the broil setting for 1-2 minutes.
- Once the eggs are set, top with a pinch of salt and pepper.
- Top the bottom bagel with green onions and arugula and add the top of the bagel.