Ever had an egg in a bagel? These little beauties are delicious! The crisp outside of the bagel, and the egg slowly cooked inside. With an added boost of healthy kale, sesame and chilli flakes, it really packs a punch.
Eggs Em style are for a beautiful friend whose 40th Birthday it is over the weekend, I think she will need these today ! We live in a really old house and its on a bit of a lean… the eggs in my frypan never really cook on a level playing field. See how the whites run straight out and over the top of the bagel… I love these little things that make my eggs unique . Try them and see what you think.
recipes, styling and snap by Sydney food stylist Jane Collins
Eggs em style
Prep time 5 mins
Cooking time 10 mins
2 Tbsps olive oil
2 cups kale, picked
1 tsp Sesame seeds
1 tsp Chilli flakes
1 Cut bagels in half horizontally. Using a 5 cm round cutter cut out the centre of bagel, leaving a 5 mm edge. ( the size will depend on how big your bagels are )
2 Heat half oil in a large fry pan over medium heat, cook bagels and bagel circles for 1-2 minutes till golden brown. Flip over and crack an egg into each hole.
3 Reduce heat to medium low and cook with a lid on for 6 minutes, or till eggs are cooked to your liking .
4 Remove bagel eggs & circles from pan and keep warm . Increase heat to medium high. Heat remaining oil. Add kale and cook for 1-2minutes till wilted. Sprinkle with sesame seeds and chilli flakes. Serve with bagels.
Sizzle tip- cover the eggs with a lid, they will cook quicker. The bagels are quite thick , so the eggs take a little time to cook through .
Sizzle swap – use spinach instead of kale and add some cherry tomatoes.
Swap the sesame seeds for roasted cashews !
The bagel circles are the middles that you cut out of the bagel, cook these up, they go nice and crispy.