Egg In The Hole Bagel Sandwich
This breakfast sandwich is a great way to use your eggs and fresh greens—and when you live on a farm there’s no shortage of either. It is more substantial than a traditional egg in the hole and keeps you fueled all the way through morning chores.
Let’s get started.
First…
Butter your bagels and place them face down on the skillet at medium-high heat. Allow them to get a little toasty.
Second…
Crack an egg in the center of the top half of your bagel and allow it to cook almost all the way through before (carefully, very carefully) flipping the bagels over. Let them sit on the heat for one or two minutes at that point then set them aside.
Third…
Melt a tablespoon of butter in your pan with a pinch of minced garlic and allow it to get bubbly before adding your fresh greens to the pans. We had fresh arugula and spinach so that’s what we went ahead and used.
Cook them in the butter until soft, then place them on top of the bottom half of your bagel.
Finally…
Take the bottom half of the bagel, now topped with your greens, and place a piece of sharp cheddar cheese on top. Cover the pan with a lid until your cheese is melted then assemble your sandwich.
That’s it!
Once you have assembled your sandwich and allowed it to cool, you can dig in!
If you try this recipe and like it, let us know. Tell us what you liked, didn’t like, or simply say hi.
We like it when you say hi.