Crispy parmesan and pesto egg bagel

Serves: 1

 

INGREDIENTS

1 bagel, halved

extra virgin olive oil, for drizzling

1/3 cup grated parmesan cheese

3 tablespoons basil pesto

2 eggs

salt and pepper

2 cups rocket

1 avocado, diced

1/4 cup fresh dill

juice from 1/2 a lemon

1 tablespoon toasted sesame seeds

chili flakes

 

METHOD

Make sure the bagel’s hole is 3/4 inch wide. Use your fingers to pull the hole bigger, if needed.

Heat the olive oil in a pan over medium heat.

Add the top bagel half, cut side facing up, to one side of the pan. To the other side, sprinkle 1/2 of the cheese in a circle the size of your bagel. Spoon 1/2 the pesto over the cheese. When the cheese melts, after about 1 minute, flip the bagel, cut side facing down, onto the cheese.

Crack 1 egg into the bagel hole and season with salt and pepper. Cover and cook, until the whites are set, but the yolk is still runny (6 to 8 minutes) or to your preference. Repeat with the remaining bagel half.

In a bowl toss together the avocado, arugula, dill, lemon, sesame, chilli flakes, and salt.

Serve with the bagel.

 

Recipe credit: Half Baked Harvest