Egg in a Bagel

Last week’s post focused on how to make homemade bagels. But why make your own?

One great reason is so that you can make an egg in a bagel!

It’s a great variation on the traditional “toad in a hole.” The sliced bagel is perfectly buttered and toasted in the hot pan during the cooking process. And using a bagel rather than a flat slice of bread helps in cooking the egg. The bagel actually holds the yolk a little above the surface of the pan, making it easier to achieve a fully cooked white with a perfectly runny yolk. (I let some of the white run underneath the bagel before pouring in the yolk to help keep it on top.)

This recipe comes from Food 52. Check out the original on their site.

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Egg in a Bagel

Serving Size: 1

Calories per serving: 300

Fat per serving: 18 g

Carbs per serving: 25 g

Protein per serving: 9 g

Egg in a Bagel


  • 1 bagel
  • 1 tbsp butter
  • 1 or 2 eggs
  • salt and pepper


  1. Crack the eggs into small bowls. Slice the bagel in half. If using a smaller bagel, cut or tear out some of the center to make a hole large enough to hold an egg yolk.
  2. Heat a cast iron or nonstick skillet over medium heat. Melt the butter, swirling it to coat the hole pan.
  3. When the butter foams and subsides, add the bagel halves to the pan, cut side down.
  4. Lift one bagel half just slightly off the pan. Carefully begin to pour an egg into its center, letting some of the white run underneath before pouring the yolk into the center. (I find that letting a bit of the white run beneath the bagel and start cooking immediately helps sort of anchor the yolk on top and keep it from sliding off, especially when using a smaller bagel.) Pour the second egg (if using) into the other half of the bagel.
  5. Cover the pan and continue to cook over medium until the white is set and the yolk is cooked to your liking. Season with salt and pepper and serve.

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