Nulaid Crispy Parmesan Egg in a Bagel

We all know avo and egg are a match made in breakfast heaven and today we are taking a fun tiktok twist on a traditional bagel sandwich.

Serves: 2
Time: 30 minutes
Recipe by: Thando Manyoni


1 bagel, halved
Olive oil
1/3 cup parmesan cheese, grated
3 tbsp roasted red pepper pesto
2 eggs
2 cups watercress
1 avocado, diced
¼ fresh coriander
½ lemon
1 green chilli, chopped


Heat a drizzle of olive oil in a non-stick pan. Make sure the hole in the bagel is 3-4cm wide, use your fingers to make the hole bigger if needed. On one side of the pan place the bagel with the cut side facing up, toasting the top of the bun. On the other half of the skillet sprinkle parmesan in a circle the size of the bagel, spoon the pesto on the cheese. When the cheese melts, flip the bagel onto the pesto, cut side facing down. Crack one egg into the bagel hole. Season with salt and pepper. Cover with a lid and cook until the whites are set but the yolk still runny. Repeat the process with the remaining bagel half. In a bowl, add the avocado, watercress, chilli, lemon juice and drizzle of olive oil and toss together. Serve the bagel and egg topped with the fresh greens.

Chefs Tip:You could also toast your bagel in a toaster if your non-stick pan is not large enough to toast the bagel and melt the cheese at the same time.

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