Crispy Parmesan and Pesto Egg in a Bagel. A fun twist on the bagel sandwich, that might just be even more delicious. Crispy parmesan cheese, basil pesto, seeded bagels, and perfectly cooked sunny side up eggs. Serve yours up with avocado and herbs and you’ll have a great breakfast to enjoy any day of the week.
We have ourselves a breakfast recipe! And a really dang good one too. I’m not really sure why, but I almost never share savory breakfast recipes like this. It’s just plain silly of me because breakfast dishes are delicious.
I do the same thing with appetizers. I think it’s because more times than not, I’m usually cooking for a lot of people. They’re expecting dinner, not really a breakfast-for-dinner situation (though that is really delicious). So I most often make dinner recipes, which I, of course, then share here.
But today we have a nice switch-up…breakfast it is!
Let me walk you through the layers of this bagel. There’s crispy parmesan cheese on the bottom (it’s like a delicious cheese cracker). Then a layer of basil pesto (I usually make mine spicy). Next comes the toasted bagel (I love to use sesame seed bagels). And then that delicious egg in the middle. Finish this off with an avocado herb salad.
My family likes to add hot sauce – to be expected, of course.
Start with the bagel. Try to use a bagel that has a good size hole in the middle. If it’s on the small side, just use your fingers to widen the hole a bit.
Now the cheese, sprinkle it onto a hot skillet. As the cheese hardens it becomes like a thin and crispy cracker. It is DELICIOUS! In fancy terms, this is called Frico. It’s often used in salads, which is also great.
Next, dollop some basil pesto over the cheese, then add the bagel. For the pesto, I like to use homemade. My mix is simply basil, arugula, toasted nuts, parmesan, and olive oil. Oh, and I like to add a jalapeño too. Then blend everything together in the food processor.
After you add the pesto, top with the bagel, then crack the egg into the bagel hole and let cook.
The herby avocado salad
I wanted to include some avocado in this dish. I just think avocados, eggs, and toast go hand-in-hand. You can’t have one without the other.
I use fresh herbs, diced avocado, lemon, and chili flakes. Serve on the side or overtop your bagel.
It’s the perfect breakfast bagel and, shockingly, a really quick and easy way to cook your eggs. The crispy cheese on the bottom adds a whole new layer of texture and flavor. The pesto adds brightness and gives you that perfectly runny yolk and toasted bagel combination.
It’s delicious. Great for the weekends, but easy enough to make during the week too.
Looking for other savory breakfast ideas? Here are my favorites:
Lastly, if you make this Crispy Parmesan and Pesto Egg in a Bagel be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Parmesan and Pesto Egg in a Bagel
Servings: 2 eggs
Calories Per Serving: 456 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
View Recipe Comments
- 1. Make sure the bagel's hole is 3/4 inch wide. Use your fingers to pull the hole bigger, if needed. 2. Heat the olive oil in a skillet over medium heat. Add the the top bagel half, cut side facing up, to one side of the skillet. 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, about 1 minute, flip the bagel, cut side facing down, onto the cheese. Crack 1 egg into the bagel hole. 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. 3. In a bowl toss together the avocado, arugula, dill, lemon, sesame, chili flakes, and salt. Serve with the bagel.