Breakfast, Food, Recipes, RECIPES, VegetarianMlle Julesbagel, egg, cheese, melt, parmesan, cheddar cheese, aged cheddar, breakfast, healthy, protein, lean, carbs, dill, vegetarian1 Comment

Bagel & Egg Melts

Breakfast, Food, Recipes, RECIPES, VegetarianMlle Julesbagel, egg, cheese, melt, parmesan, cheddar cheese, aged cheddar, breakfast, healthy, protein, lean, carbs, dill, vegetarian1 Comment
Bagel & Egg Melts

Delve into a breakfast transformation that elevates your morning routine with my Bagel and Egg Melts with Avocado Salsa! If you're a fan of bagels, get ready to savour the deliciousness of a protein-packed upgrade that keeps you fuelled for hours. 

By incorporating a hearty egg into the mix and pairing it with a zesty avocado salsa, this recipe takes your bagel experience to a whole new level. Bid farewell to mid-morning hunger pangs, as this delightful combination ensures you start your day on the right note. With the option to personalize with different bagel varieties and cheeses, this recipe offers a creative canvas for your palate. A culinary ode to breakfast reinvention, this dish is your invitation to explore a world of taste and satisfaction! 

Bagel and Egg Melts

INGREDIENTS

Bagel Melts:

  • 2 Bagels of your choice (such as St. Viateur classic)

  • 4 Tbsp. Butter

  • 1/4 Cup Freshly grated Parmesan cheese*

  • 4 Large eggs

  • Kosher salt & fresh black pepper

  • A pinch of Espelette pepper (optional)

  • Fresh dill (for garnish)

  • Fresh arugula (for garnish)

  • Avocado Salsa (optional, yet highly recommended!)


Avocado Salsa:

  • 1 Large Avocado – peeled, pit removed & diced

  • 1 Large Scallion – thinly sliced (substitute: Chives)

  • 1/2 Whole Lime – juiced (about 2 TBS)

  • 1/3 Cup Fresh Cilantro Leaves – loosely packed & chopped

  • 1/4 tsp EACH: Ground Cumin + Smoked Paprika

*When I’m making these for my kids in the mornings, I also love using cheddar cheese. There is something so classic about it that they just can’t get enough of! 

INSTRUCTIONS:

Serves 4

Bagel and Egg Melts:

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

  2. Halve each bagel and create a 2-inch-wide hole in the center of each bagel half using a 2-inch round cutter or a paring knife – this will cradle the egg. Spread butter over each half.

  3. Grease four circles on the parchment paper, around the size of the bagel halves. Sprinkle Parmesan cheese onto these circles.

  4. Place each bagel half, cut-side-down, directly on the cheese-covered circles. Press and adhere the bottom of the bagel to the parchment paper to prevent egg leakage.

  5. Crack one egg into each bagel hole. Season each egg with kosher salt, black pepper, and optional Espelette pepper to taste.

  6. Transfer the baking sheet to the oven. Bake for about 8-10 minutes for runny yolks with set whites. If you prefer fully set yolks, bake for 12-14 minutes.

Avocado Salsa:

  1. In a medium bowl, combine scallions, diced avocado, lime juice, chopped cilantro, ground cumin, and smoked paprika.

  2. Season the mixture with salt and pepper to taste. Gently toss the ingredients to ensure they're well combined. Taste and adjust the seasoning as needed.

BON APPETIT!

Photography by: Patricia Brochu