Creamy avocado meets perfectly runny egg in a warm, toasty bagel. Finished off with feta, coriander (cilantro) and some sweet chilli sauce, this avocado egg bagel is equal parts indulgent and satisfying and its ready in 15 minutes!
Nicky’s recipe notes
I’ve just discovered that egg cooked into the middle of toasted bread is called ‘Toad in the hole’ in the USA. Very different from our UK version of ‘Toad in the hole’!
This bagel version makes a very tasty breakfast or brunch. It’s a little on the messy side, but all the best meals are 😆
The trick to getting the white to set and the yolk to stay runny is using a frying pan (skillet) with a lid. This keeps the heat circulating around the egg, so the white cooks from the top and the bottom. If you haven’t got a lid for your frying pan, then foil will work too.
Table of Contents
📋 Ingredients
Bagel – I used plain store-bought bagels, but you can use other types of bagels, like seeded or everything bagels.
Avocado – See the Pro Tip for how to find the perfect avocado in-store.
Eggs – We’re using small eggs so they will fit in the hole of the bagel. If you can’t find small eggs, use regular, but don’t use all of the white (crack the egg and let some come out into a bowl first, then use the rest, along with the yolk).
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- First we need to widen the hole slightly on the top half of the bagel – this is so the egg will fit on. Once you’ve done that, you can butter the bagel and place in your hot pan.
- Crack and egg and pour the egg into the hole on the top side of the bagel, then cover the pan and cook for a few minutes, until the egg white is cooked and the yolk is still soft and runny.
- Make up the avocado mixture and spoon on the bottom of the toasted bagel.
- Sprinkle on crumbled feta, chopped coriander, and a drizzle of sweet chilli sauce. Place the top half of the bagel with the cooked egg in it on top, and you’re ready to serve!
Pro Tip
Finding good avocados can be a little difficult, but these are the things I look out for:
- Feel the avocado and give it a gentle squeeze. It should give just a little. If it’s rock hard it’s unripe, if it’s too squishy it’s overripe.
- The skin should be bumpy, not smooth.
- An extra check I make before using the avocado, it to pull out the little stem at the top of the avocado. If it’s difficult to pull off, the avocado isn’t ripe. If it comes off easily, but the colour underneath is brown, it’s likely the avocado is overripe. If the colour is green underneath and the stem comes off easily, it should be ripe.
This is the perfect brunch to keep you satisfied and energised throughout the day!
Pin this now to find it later
Pin It🍽️ What to serve it with
- This is fantastic with a dollop of sweet chilli sauce inside it, I like to use my Homemade Sweet Chilli Sauce.
- Want to add a little tangy twist? Serve with some Quick Marinated Onions.
- Also, you can add a Homemade Hash Brown to the mix for a little extra crunch!
🍲 More fantastic Brunch Ideas
Frequently Asked Questions
I would not recommend making this dish ahead, as reheating the egg bagel would overcook the egg. Also, making the mashed avocado ahead of time can cause it to brown before you serve it.
If you want to speed up the prep time, you can use store-bought guacamole instead of mashed avocado.
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Avocado Egg Bagel Recipe
Ingredients
Egg Bagels
- 2 bagels
- 2 tablespoons salted butter
- 2 small eggs
- Pinch of salt and pepper
Avocado filling
- 1 ripe avocado
- 1 teaspoon fresh lime juice
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
To serve:
- 4 tablespoons crumbled feta cheese
- 2 tablespoons chopped coriander (cilantro)
- 1 tablespoon sweet chilli sauce
Instructions
- Slice the bagels in half, horizontally. Make the hole in the top half of the bagels bigger, using a knife. It needs to be about 2cm (1.78”) diameter.2 bagels
- Spread the cut sides of the bagels with the butter.2 tablespoons salted butter
- Heat a large frying pan (skillet) over a low-medium heat and place the bagels in the pan, cut-side-down.
- Break an egg into a small bowl and carefully pour it into the hole of the top half of one of the bagels (don’t worry if it runs out a little). Repeat with the other egg, so both bagel tops have an egg in them. Sprinkle a pinch of salt and pepper on the eggs.2 small eggs, Pinch of salt and pepper
- Place a lid on the pan (or use foil) and cook for 3-4 minutes, checking a few times, until the egg white is cooked, and the yolk is still soft. If you find the bottom halves of the bagels are browning more than you’d like, you can take them out of the pan (the top halves will be protected as some of the egg white will have run underneath them).
- Meanwhile, slice open the avocado, remove the stone and scoop the flesh into a small bowl. Add the lime juice, salt and pepper and mash the avocado with a fork.1 ripe avocado, 1 teaspoon fresh lime juice, 1/8 teaspoon salt, 1/8 teaspoon black pepper
- Place the bases of the bagels on plates and spoon on the avocado mixture.
- Sprinkle on the crumbled feta, chopped coriander and drizzle with sweet chilli sauce.4 tablespoons crumbled feta cheese, 2 tablespoons chopped coriander, 1 tablespoon sweet chilli sauce
- Using a spatula, carefully remove the egg-bagel-tops and place on top of the avocado mixture. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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