Over the course of my life, I have been labelled many things; awesome, talented, free-spirited… and of course a few other not-to-mentions. One thing I can safely say is, I have never, ever been a ‘morning person’. I hate mornings, and I hate breakfast.
Well, that was until today. Sometimes, you just want to do breakfast for the family on a Sunday – and this one, I actually planned out in advance, and got so excited that I leapt out of bed this morning (with ZERO hangover), just so I could whip it up for the husband and kids. If it just happened to also land in my mouth with a payload of enjoyment, who am I to argue?
We’ve all heard of the classic ‘Egg in a Hole’; a piece of toast (or biscuit, pancake, waffle…. doughnut?) with the centre carved out and a fresh egg cooked into the cavity. But each of these options, while great in theory, may struggle to prove that they are better than the sum of their parts.
But this version, holy guacamole (and I mean that quite literally). It’s a little bit special. I mean, anyone can load up a bagel with bacon, cheese, egg and other fixings, but why would you ever eat your fried eggona bagel, when you can eat it ina bagel? The general real estate of a bagel is just begging you to do it, for reals. And then for good measure, why not change up those somewhat ‘ordinary’ fillings for something just a little bit cooler?
I mean, just look at it! This is sure to be your new favourite weekend breakfast, and it’s so, darn, easy.
Let’s look at logistics.
Ever had dramas perfectly cooking a fried egg? I have. Heaps. This method though, allows the yolk to stay perfectly gooey while the white parts get all crispy-fried. Frying the egg inside the bagel hole sees the bread perfectly toasted, with a perfect coating of golden brown egg white. After a stint under the overhead grill, the white on top becomes silky smooth, and all becomes good with the world.
Secondly, when you slice one of these sandwiches in half, that beautiful drizzly yolk drips down into the chorizo, mesculin, relish and avocado like a ray of sunshine. Just try and pretend it’s not awesome.
Finally, the switch of plain ol’ bacon to chorizo with lashings of smoky chipotle and tomato relish will send you (and anyone else that eats this) into a spin. Seriously, it’s okay if you need a moment.
This dish will lend you the opportunity to stuff any of your favourite breakfast ingredients in between two sides of a bagel bun and live the life you always wanted, if only for a moment before lunch. In any case, it’s worth being a ‘morning person’ for.
But in all seriousness, it’s the best breakfast bagel I’ve ever eaten. Well, second best anyway – the best I have legitimately ever had was a delightful gravlax salmon and cream cheese bagel from one of my chef friends at work (thanks Zac!)… but that one’s a recipe I will attempt to replicate another day, so watch this space.
Egg in a Hole Breakfast Bagel with Chorizo and Smoky Chipotle Tomato Relish
Why would you ever eat your fried egg ON a bagel, when you can eat it IN a bagel?
- 4 sesame seed bagels
- 1 tablespoon oil
- 4 large eggs
- 2 smoked chorizo sausages, sliced on an angle
- 4 slices cheddar cheese
- 1 cup mesculin
- 1 avocado
- Handful cherry tomatoes, cut into quarters
- Juice and zest of 1 lime
- ½ teaspoon red chilli flakes
- Chives, chopped (to garnish)
- Salt and pepper to taste
- For the Relish:
- 1/3 cup American ketchup
- 1 teaspoon honey
- 1 teaspoon lime juice
- 2 Chipotle chillies in Adobo
- ½ teaspoon ground cumin
Set overhead grill or broiler to medium/high heat. Place sliced chorizo on an oven tray and place under the grill. Allow to cook until bubbling and starting to brown on edges, approximately 5 minutes. Flip the sausage pieces over and repeat. Once cooked, remove from grill and keep warm.
Meanwhile, heat oil in a large, ovenproof frypan or skillet. Cut the bagels in half and place bases face-down on the frypan. Toast until golden, remove and top with the cheddar slices while still hot. Set aside.
Add the top halves of the bagels to the frypan, cut side facing down. Crack an egg into each hole and allow to cook for 2 minutes. Transfer the frypan to the oven and bake until the egg has set (but with the yolk still soft), approximately 8 – 10 minutes.
While the eggs are setting, spoon the flesh out of the avocado and combine well with the tomato, lime and chilli flakes. Set aside.
Prepare the relish by adding all ingredients to a blender or food processor and combine well.
Assemble the bagels by spreading the avocado mix atop the melted cheese, followed by the chorizo and mesculin. Generously drizzle the relish and finish with the egg-filled bagel tops. Season the eggs well with salt and pepper, garnish with the chives and serve immediately.