New York Bakery

BAKED EGG BAGEL

A golden upgrade on your morning eggs. Runny-yolk goodness baked right into an Everything Bagel, topped with juicy tomatoes, briny olives and melted cheese. Finished with fresh herbs for a bright Mediterranean lift, it's warm, simple and seriously satisfying.

Ingredients

  • 1 New York Bakery Everything Bagel
  • 2 medium eggs
  • 30g grated cheese (cheddar or similar)
  • 50g cherry tomatoes, halved
  • A few slices jalapeño or chilli (optional)
  • 7g fresh herbs (parsley, basil, chives)
  • Salt & pepper

Method

  • Heat the oven to 190°C (170°C fan) and line a baking tray with parchment paper or lightly grease it.
  • Place the bagels cut-side down on the tray, making sure they sit flat and stable.
  • Carefully crack an egg into the centre of each bagel hole. If the egg white spills over slightly, remove a small amount first so it fits neatly. Guiding the yolk into the centre will help it stay in place.
  • Top each bagel with cherry tomatoes, sliced olives, jalapeño or chilli (if using), and a generous sprinkle of cheese. Season lightly with salt and pepper.
  • Bake for 8 minutes for a runny yolk, or 10-11 minutes for a more set, jammy yolk.
  • Remove from the oven, scatter over fresh herbs such as parsley, basil or rosemary, and serve warm for a Mediterranean twist on baked egg bagels.
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