Prep Time: 10 mins
Cook Time: 5 mins
Servings: 1
Mexican-Style Egg in the Hole Bagel
Rate this recipe for points
17
Satisfy your hunger with this Mexican-Style Egg in the Hole Bagel. This delicious breakfast dish is prepared with a Dempster’s® 100% Whole Wheat Bagel and topped with crumbled queso fresco cheese. Serve it with salsa and avocado for a fulfilling meal that's full of flavour.
Satisfy your hunger with this Mexican-Style Egg in the Hole Bagel. This delicious breakfast dish is prepared with a Dempster’s® 100% Whole Wheat Bagel and topped with crumbled queso fresco cheese. Serve it with salsa and avocado for a fulfilling meal that's full of flavour.
Ingredients
- 1 Dempster's® 100% Whole Wheat Bagel, halved
- 2 tsp (10 mL) olive oil
- 1 tsp (5 mL) butter
- 2 eggs
- Pinch each salt and pepper
- 1 tbsp (15 mL) finely crumbled queso fresco (Mexican fresh cheese)
- 2 tbsp (30 mL) tomato salsa
- ¼ ripe avocado, peeled, pitted and sliced
Directions
- Using 2-inch (5 cm) cookie cutter, cut out middle of bagel to make hole larger.
- In large nonstick skillet, heat oil and butter over medium heat; cook bagel slices, cut side down, for 2 minutes or until bottoms are toasted.
- Crack egg into hole of each bagel half.
- Season eggs with salt and pepper; cover and cook for 3 to 5 minutes or until eggs are set to desired doneness.
- Top with queso fresco.
- Serve with salsa and avocado.
Tips:
Replace queso fresco with crumbled feta or goat cheese if desired.
