Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Recipes

    Crispy Parmesan and Pesto Egg in a Bagel

    Brunch
    ​

    2 servings

    portions

    20 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 bagel, 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

    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.

    Nutrition

    Taille de Portion

    -

    Calories

    837 kcal

    Lipides Totaux

    -

    Lipides Saturés

    -

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    -

    Sodium

    -

    Glucides Totaux

    -

    Fibres Diététiques

    -

    Sucres Totaux

    -

    Protéines

    -

    2 servings

    portions

    20 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

    Collectez, personnalisez et partagez des recettes avec Umami. Disponible pour iOS et Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Conditions • Confidentialité • FAQ

    • Make primary photo
    • Delete photo

    Ingrédients

    1 bagel, 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

    1

    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.