Easy and healthy egg-in-hole bagel recipe for quick lunch
If you have never seen an egg-in-hole bagel before it is a great recipe that is filling and nutritious and quick to make which means it is great for busy families who want to eat healthily. Here I will share with you how to make it and some tips to ensure that you love yours as much as I love mine.
This recipe was created by Bella Bucchiotti who is a popular food blogger who has some amazing photography skills and makes gorgeous recipes.
What is an egg-in-hole bagel?
An egg-in-hole bagel is a really easy recipe that combines bagels, eggs cheese and a few vegetables to create a balanced dish which is perfect for snacks or a main meal depending on your choice of portion size. If you like boiled eggs, bagels and cheese then this is definitely a recipe for you!
When should you eat the egg-in-hole bagel?
Depending on the fillings that you choose this can be enjoyed as a breakfast, lunch or even dinner. It could be served with a salad, some chips or on its own. Think of it a bit like a panini, something good on its own but equally good with a side dish!
Below I have talked about some adaptions that you could try, some of which lend themselves more to breakfasts or lunches. Everyone has different tastes so play around with your ingredients and make some new flavours too.
Choosing the best ingredients
This recipe is designed to serve two as it uses two bagels but really the choice is yours it would be easy to make it for one instead by halving the ingredients or playing around with different ingredients.
The main ingredient is 2 bagels cut in half for this recipe seeded bagels are used but you can use whatever your favourites are. I wouldn’t however recommend the cinnamon and raisin bagels as they are a bit sweeter and wouldn’t go as well in my opinion but the choice is yours.
The olive oil in this recipe could be substituted for another oil if you prefer, you could even use garlic or chilli-infused oil for an alternative flavour.
The best eggs for this recipe are fresh eggs as they are firmer and the yolk holds its shape better when cooked but it doesn’t matter too much so use whichever you have available.
The grated mozzarella in this dish is perfect as it melts well but the amount you use is flexible and you could even swap the cheese for another cheese if you wish.
Chopped spring onions add some colour as well as flavour to these egg-in-hole bagels so they are a perfect addition but if you don’t like them there is nothing to stop you from omitting them.
Salt and pepper to taste simply are down to you, some people like a lot of salt, while others don’t ever add it when cooking! The same goes for the chopped parsley. It adds a little flavour, makes the dish look nice and adds some colour and vitamins, it isn’t essential though if you don’t have any!
How to make the recipe healthier
If you are following a diet or healthy eating plan then there are a few things you can do to make this recipe healthier.
You could have less and have a big side salad with them. This reduces the calories overall of your portion.
Another change you could make is to use reduced-fat cheese. If you choose to do this however you should be sure to check that it is one which melts well. Some go very rubbery in my experience.
To reduce the calories, syns or points you could also not add the oil and instead use spray oil or nothing at all. This will change the taste a little but not massively if this is important to you.
Choosing wholegrain or seeded bagels is usually a little healthier than white bagels so this is something to consider too.
Step-by-step instructions
Preheat the oven to 190°C/375˚F/Gas 5.
Cut the bagels in half and then with a cookie cutter (any shape you fancy) cut a larger hole in the centre of the bagels. Whilst they usually come with a small hole it isn’t large enough for what we need. The part that is cut away can be saved and made into croutons for soup another day.
Brush the bagels with olive oil. A silicone brush is perfect for this.
Place the bagel on a baking sheet covered with parchment paper and crack the eggs right in the centre.
Top with mozzarella cheese and spring onion.
Place in the oven and cook for 15 minutes.
Once cooked, remove from the oven and sprinkle with fresh parsley, season with salt and pepper to taste. (Depending on the type of bagel you use, you may not need any salt and pepper.)
Serve and enjoy.
Adaptions to try
This really is a recipe that you can play around with and have fun with so many flavour options available. A few you might like are:
- Adding ham to make a ham and cheese egg-in-hole bagel.
- Using chilli-infused oil and a few chilli flakes to make it spicy.
- Serve with bacon, beans, mushrooms etc for a breakfast bagel.
- Try avocado or guacamole and rocket to make a tasty option.
- Feta and tomato would also go really well for this recipe.
Recipe
PrintDescription
Preheat the oven to 190°C/375˚F/Gas 5
Cut the bagels in half and then with a cookie cutter (the shape you want) cut a larger hole in the centre of the bagels.
Brush the bagels with olive oil.
Place the bagel on a baking sheet covered with parchment paper and crack the eggs right in the centre.
Top with mozzarella cheese and spring onion.
Place in the oven and cook for 15 minutes.
Once cooked, remove from the oven and sprinkle with fresh parsley, season with salt and pepper to taste.
Notes
You can keep the hole of the bagel, and make croutons out of it
This will keep in the fridge for up to 4 days
Since the eggs in this recipe are not runny and have more like a boiled egg texture. These are perfect to bring in a lunch box and can be eaten at room temperature.
Keywords: egg-in-hole bagel, easy lunch, easy breakfast,
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