Eggy Breakfast Bagels
Ingredients
Herb cream cheese
Avocado hummus
For the salmon bagel
For the ham bagel
For the bacon bagel
Instructions
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Preheat oven to 200°C/400°F.
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If the holes in the bagels are nearly closed over, use a cutter to enlarge the holes. Place the bagel halves on a lined baking tray, cut side up, drizzle with olive oil and bake until golden and crisped, approximately 10 minutes. Remove from the oven and flip them all over so the rounded tops are facing up.
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For the salmon bagels, mix all the herb cream cheese ingredients together. Spread the tops of the bagels with the herb cream cheese and lay the salmon on top. Set aside.
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For the bacon bagels, lay the bacon pieces on a lined baking tray, drizzle with maple syrup and bake 10 minutes or until cooked and crispy. Remove and set aside.
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For the ham bagels, make the avocado hummus by adding all ingredients into a food processor and mixing well until smooth, season to taste and set aside. Lay the brie around the top of the bagels and top with the ham, scrunching it up.
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Crack an egg into the hole of each bagel, sprinkle well with grated cheese and Everything Bagel Seasoning and return to the oven for approximately 5-10 minutes, until eggs are cooked to your liking. (Hint, slightly undercook the egg, as it will continue cooking once it comes out of the oven.)
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Once out of the oven, top the bagels accordingly: –
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Salmon bagel – add rocket, capers, onion and fresh dill.
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Ham bagel – add rocket, avocado hummus, relish and parsley.
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Bacon bagel – add rocket, avocado slices, chipotle aioli, the cooked bacon and chopped chives.
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Serve immediately!
Note
*Hot smoked salmon is not actually hot. It is fully cooked, smoked salmon that has been cured then cooked at a high temperature.
User Reviews
These were AMAZING!! Did them for visitors one of the days over the Christmas holiday and whilst there is a little more effort involved, they were very successful and everyone loved them and came back for seconds – that is the most rewarding part of cooking for me. Happy visitors – happy cook!
The only thing I would look out for next time is the size of the egg I use. Using large eggs with a lot of white overflow the bagels quite easily, leaving them all sitting in a puddle of gloopy white but it did all set fine, just wasn’t quite as beautiful as the pictures. I used prosciutto instead of bacon which worked really well, as you can pile it onto the bagel straight from the pack, but I did have to spread it with some cream cheese to make it stick, especially as the bagel top is rounded the topping just slipped off. As another subscriber says, the egg does take longer to set than recipe says, but I guess it could depend on how many bagels are in a tray.
Will definitely be making these again – recipe already printed out and added to my (nearly full) El Gusto folder…….. 🙂
Tried these, just the brie/smoked ham version as my family are very conservative! Worked really well, would do again. Egg took a bit longer to set than the recipe says.
Very tasty recipe and visually looks lovely.
The herb cream cheese for the salmon bagel can be made ahead and kept in the fridge.
The avocado hummus for the ham bagel can be made ahead and kept in the fridge, although it lost the vibrant green colour, but still tasted lovely.
If you can’t buy chipotle aioli, you could make your own by mixing mayonnaise with lime juice, garlic powder and cayenne pepper.
I cut the bagels in half once cooked and all the toppings were loaded on, and it worked well.
Don’t be afraid to use hot smoked salmon – the herb cream cheese balances out the spice.
Keep an eye on the bagels when you are toasting initially – some ovens may be stronger, and you don’t want the bagels too crispy as you do cook them again later on in the recipe.