Bagel Egg in a Hole with Smashed Avocado
This weekend, I rediscovered how good and healthy it feels simply to sit and be. Whether you choose a well-worn easy chair or plastic lawn chair, sometimes nothing is more marvelous than resting in your favorite place, reflecting on your favorite things. This weekend, I spent extra time on our back porch with my plate filled with Bagel Egg in a Hole and my heart filled with the memories of the past three weeks.
Between mid-April and mid-May, I traveled 15 out of 24 days, visited six cities, turned 30, and published 11 recipes. I watched Tabasco sauce be made on a small island off of Louisiana, ate and drank my way through Nashville (twice), walked across the Golden Gate Bridge, sipped wine in Sonoma, and learned that my step dad officially beat cancer. My Kansas family surprised me by coming to visit, and my new Wisconsin family threw me a birthday party that was more special and beautiful than anything I could have imagined.
I’m exhausted and happy and full in every sense of the word. Now that I’m back home, it’s been tempting to be instantly overwhelmed by the tasks I neglected while away. Our yard needs weeding, the storage room has exploded all over the basement, and I am completely out of clean socks.
Before I throw myself into the to-dos, however, I want to take a few moments to appreciate the special experiences that have filled this last month. One way I’ve carved out a few extra minutes to reflect is by keeping our meal prep extra fast and simple.
Although it’s hardly a recipe, this avocado-topped Bagel Egg in a Hole is delicious, satisfying, and perfect for when you are in need of a quick but nourishing meal. Think of it as a combined riff between a standard egg in a hole (a classic breakfast dish in which an egg is fried inside a hole in a piece of bread—other names include “toad in a hole,” “egg in a nest,” and my personal favorite, “one-eyed sailor”), avocado toast, and a bagel breakfast sandwich.
Instead of punching a hole in a slice of bread, I used the pre-existing hole inside of a whole wheat bagel. I hadn’t bought a bagel in ages, and until I made this Bagel Egg in a Hole, I forgot just how much I love their chewy-on-the-outside, fluffy-on-the-inside texture.
To make this Bagel Egg in a Hole, start by buttering and toasting one side of the bagel in a skillet, then spread it with smashed, lightly seasoned avocado.
Then, return the bagel to the skillet (avocado-side up), and just as you would for regular egg in a hole, crack an egg in its center, and toast the other side while frying the egg.
You can cook the egg all the way through if you like, but I’m partial to keeping the yolk runny, then using buttery, toasty bites of bagel and avocado to mop it up.
This Bagel Egg in a Hole recipe is lovely as written, but it’s also a concept you can customize however you like. At lunch, I like adding a sprinkle of red pepper flakes to wake up my taste buds, and I imagine a drizzle of olive oil and pinch of sea salt, or layers of tomatoes and cucumbers would be wonderful too.
Tools I used to make this recipe:
Bagel Egg in a Hole with Smashed Avocado
- 1 whole grain bagel
- 1 tablespoon unsalted butter, — softened
- 2 large eggs
- 1 small ripe Hass avocado
- 1/4 teaspoon kosher salt — plus additional to taste
- 1/8 teaspoon black pepper
- 1/4 teaspoon red pepper flakes — optional
- Chopped fresh herbs: cilantro — parsley, chives, etc.
Slice bagel in half. If the hole is very small, tear out some of the center to make it larger or use a round cookie cutter, small juice glass, or biscuit cutter to cut a larger hole. Lightly spread the cut sides of the bagel with butter. In a small bowl, mash the avocado with the salt, black pepper, and red pepper flakes (if using). Taste and add additional seasoning if desired.
For each bagel half: Heat a non-stick skillet over medium. Place the bagel in the skillet butter-side down. Let toast a few minutes until golden, then flip and place on a plate, toasted side up. Spread the cut side with mashed avocado. Return the bagel to the skillet, avocado-side up. Crack an egg in the center of the hole (for easier transfer, you can also crack the egg in a small bowl, then gently pour it into the hole), then cover the skillet and let cook until the egg is set, about 3 minutes for a medium-soft yolks (if your skillet does not have a lid, you can also place a sheet pan over the top—the idea is to trap heat to cook the egg more quickly). Transfer to a serving plate, sprinkle with any desired toppings. Enjoy immediately.
Nutrition InformationAmount per serving (1 (of 2)) — Calories: 304, Fat: 19g, Saturated Fat: 6g, Cholesterol: 200mg, Sodium: 389mg, Carbohydrates: 28g, Fiber: 6g
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More quick and easy recipes with eggs:
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