One-Pan Breakfast Bagel
- 10 minutes
- 1
- Easy
Ingredients
- 1 tbsp Ladismith Butter
- 2 large eggs, whisked
- 1 tbsp fresh chives, finely chopped
- Salt and black pepper, to taste
- 1 bagel, sliced in half (or your favourite croissant or breakfast roll)
- 2 Ladismith Natural White Cheddar Slices
Optional Toppings:
- Crispy bacon strips or smoked salmon slices
- Fresh leafy greens like baby spinach or rocket
- Tomato slices and avocado
- Cream cheese, chilli mayo, or tomato sauce
Method
- Melt the butter in a non-stick frying pan over medium heat.
- Pour the whisked eggs and fresh chives directly into the warm pan, seasoning generously with salt and pepper. Place both halves of your cut bagel, cut-side down, into the liquid egg so they coat slightly, then immediately press them down onto the pan.
- Cover the pan with a lid and let the egg cook for a minute or two, until it just sets at the bottom (do not over-cook the egg, as it will go rubbery). Carefully slide a wide spatula under the entire egg-and-bagel base, then flip it all over in one smooth motion.
- Fold the exposed edges of the cooked egg neatly over the top of the bagel halves. Lay 2 white cheddar slices over the warm egg, then layer on your favourite toppings like crispy bacon, fresh rocket, tomato, avo, and a swirl of chilli mayo.
- Fold one half of the bagel over the other to close your sandwich, then press down gently with your spatula and let it toast for a final 30 seconds, until the cheese is beautifully melted and gooey (to ensure the cheese melts perfectly, pop the lid back on for a few seconds).
- Serve straight from the pan and enjoy!