I found this recipe online from Food 52 and I’ve experimented all this week at breakfast time.
My quest was to find out whether or not it is best to cut the bagel into two or into three.
Although three is trickier, having more bagels on my plate not only looks cool but the upfront work pays off when you have thinner slices of bagel to contend with whilst eating.
It’s the small things that matter.
- 1 wholewheat bagel
- 3 eggs
- salt and pepper
- Frylight Extra Virgin Olive Oil
How To Make Bagel And Eggs
Spray a large frying pan with Frylight and begin to warm.
Cut the bagel into three slices then use a cookie cutter approximately 2 inches across to cut out larger holes.
Place the three slices and cut out bits of bagel into the frying pan and break and egg into the middle of each one.
Season with salt and pepper.
Flip the bagels after one and a half minutes, cook for a little longer then serve.