You're probably familiar with egg-in-a-hole, in which an egg is cooked in a hollowed out piece of toast (or other ingredients). Food52 offers a smart upgrade: Use bagel instead of the toast.
Just two of the many benefits to this approach:
- 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).
You'll griddle half of the bagel in a pan, crack an egg into the bagel hole (make it bigger if need be), cover and cook for three minutes or until done. Repeat with the other bagel half and you've got breakfast for two...or just you.