Crispy Parmesan and Pesto Egg in a Bagel

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Course Breakfast, brunch
Servings 2

Ingredients
  

  • 2 bagels halved
  • extra virgin olive oil for drizzling
  • 1/3 cup grated parmesan cheese
  • 3 tablespoons basil pesto
  • 2 eggs
  • kosher salt and black pepper
  • 2 cups arugula
  • 1 avocado diced
  • 1/4 cup fresh dill
  • juice from 1/2 a lemon
  • 1 tablespoon toasted sesame seeds
  • chili flakes

Instructions
 

  • Make sure the bagel's hole is 2cm wide. Use your fingers to pull the hole bigger or cut the hole bigger, if needed.
  • Heat the olive oil in a pan over medium heat. Add the the top bagel half, cut side facing up, to one side of the pan. To the other side, sprinkle ½ of the cheese in a circle the size of your bagel. Spoon ½ 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. Toast the remaining bagel half.
  • In a bowl toss together the avocado, arugula, dill, lemon, sesame, chili flakes, and salt. Serve with the bagel
  • Add bacon for extra protein
Keyword bacon, breakfast, brunch, eggs