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4 Bagel halves
1 TBSP Mayonnaise
4-8 Slices Ham
4 Eggs
Salt and Pepper (to taste)
1/4 cup Cheddar Cheese
INSTRUCTIONS
1. Preheat Oven to 400
2. Spray a regular baking sheet with cooking spray
3. Cut a large hole in the middle of each bagel.
4. Spread mayonnaise on the bagels and press them, mayonnaise side down, on the baking sheet
5. Press 1 or 2 slices of ham down into the hole of each bagel
6. Crack an egg into a liquid measuring cup. Then carefully pour the egg into the hole.
7. Sprinkle the egg with salt, pepper, and cheese
8. Bake for 11-13 minutes (depending on how firm you like your eggs)
9. Let eggs rest for 1 minute on the baking sheet. Using a pancake turner, put them on a plate
hi everyone today I am going to
demonstrate the egg in a nest Bagel it
is very delicious it’s great for
breakfast but it’s also great for lunch
or a combination which is brunch so um
I’m going to demonstrate it and then
hopefully this will be something that
you want to make at home all right so
First Step One is preheat the oven to
400° so I already turned down my oven
and um it’s warming up it’s getting up
up to 400 so it’ll be nice and hot when
I put the eggs in there step two spray a
regular baking sheet with cooking spray
okay so when I have a regular baking
sheet I mean a single layer one not an
airbake or an insulated cookie sheet
with the two layers with this I like to
use the single layer cookie sheet
because then the bottom of the bagel
gets a little bit toastier okay so we’re
going to use our cooking spray and do a
light layer of
spray of course if you’re at home and
you don’t have cooking spray you can
just get a little bit of butter on a
paper towel and just do a light layer of
butter that would work too okay step
three cut a large hole in the middle of
each Bagel all right so if I look to the
top I need four Bagel
halves so which obviously is two Bagels
now at home you could use the everything
bagel with all the toppings on it that
is really delicious here at school I’ll
be using the plain bagel because some
kids might not like all the different
toppings on the everything but at home I
would probably use the everything bagel
okay so the hole that the bagel has is
not big enough to hold the eggs we have
to cut a little bit larger hole so first
of all you’re going to use your
knife to cut the two halves apart
okay obviously I’m using a cutting
board to cut this
on
okay and then what you’re going to do is
you’re going to cut a larger hole in the
bagel and what I like to do is cut it
halfway between the center and the
outside so about right here would be
halfway between so like right here we’re
going to cut this around and just kind
of use an up and down motion with your
knife all the way around halfway between
the outside and the inside of the bagel
and then you might have to go around one
more
time okay and then you are going to
keep this inside
part because then we’re going to toast
that also and that way you have a a
little bit of toasty Bagel that you can
dip into your egg okay set that to the
side going to do another one so again
I’m cutting
halfway between the outside and the
inside this is going to be um in school
here this is going to be a twers job so
we’ll have two people doing this at the
same
time to make it go a little bit
quicker again then pop this
out keep the
inside I love cooking with eggs for one
thing they’re inexpensive and they’re a
great source of protein so really good
if you’re try if you’re especially if
you’re an athlete or you’re trying to
build muscle eggs are very good for
you they’re inexpensive
and they cook quickly and they’re
delicious and really you can have eggs
any time of the day not just for
breakfast all right almost done
here okay pop that
out and then there and I’m going to move
this off to the side okay okay so now I
am on step four spread mayonnaise on the
bagels and press them mayonnaise side
down onto the baking sheet okay so some
kids get a little nervous when they see
that this recipe has mayonnaise in it
don’t worry we’re not going to use a lot
you’re not going to really taste it this
just helps the bottom of the bagel to
get uh toasty okay so we’re going to it
says you need one to two tablespoons
when it says like one to two that means
it’s not an exact measurement you’re
just going to try to get close between
one and two tablespoons since it’s not
an exact measurement I really don’t need
to use a rubber scraper and level it off
like we usually do I can just get like a
light nice big scoop of mayonnaise okay
and then I’m going to use that
to butter the edges of the
bap and see you’re not using very much
this also helps it to get toasty and it
helps it to
stick to the pan you’re not going to
taste it if you’re not a b if you’re not
a mayonnaise fan don’t worry about
it okay so just doing a little bit
here okay and then press it into the pan
okay press that
[Music]
down and then
one all
right so you can see I don’t really need
that much
mayonnaise and then press that down okay
so you want to kind of seal it um or
press it firmly into the baking
sheet okay now I am on step five five
says press one or two slices of ham down
into the hole of each
Bagel okay so I’m going to be using this
lunch meat ham this is very thin sliced
so since it’s very thin we’re going to
be using two
slices if it was thicker ham then you
could just use one slice and what you’re
going to do is kind of press it down in
there to make like a little cup for the
egg
go it looks like I got three on this
one there’s two
four okay and two go
here okay so now I’ve got two of the
thin slices in each one okay so now I am
on step
six crack an egg into a liquid measuring
cup then carefully pour the egg into the
hole okay
so I have found that cracking the egg
into the measuring cup Works a little
better cuz it’s easier to handle it
otherwise you could crack it right into
the hole of the bagel but you have more
of a chance of missing it so it’s better
if you crack it into a liquid measuring
cup first so we’re going to tap it on
the flat
surface and then open it right into the
liquid measuring cup and then you’re
carefully going to pour it
down into the BAC
now if it runs out the sides
that’s fine actually it tastes really
good to get some of the egg white
onto the bagel CU it kind of gets toasty
we want to make sure the yolk stays in
there but if the white comes out the
sides perfectly
fine another thing you could do if you
like more of a scrambled egg you could
scramble this with a fork a little bit
in your measuring
cup now see how this one’s running out
perfectly fine it tastes really
good okay pour this last one
in
okay and now I’m going to go over to the
sink and wash my hands cuz I just
touched uncooked
egg Wasing with
soap okay back over to my demonstration
table okay so now I am on step seven
sprinkle the egg with salt pepper and
cheese okay so salt and pepper it says
salt and pepper to taste
that means a little bit of salt a little
bit of pepper like you like now you’re
going to want to use a little extra
pepper because remember eggs are pretty
bland so even if you’re not a pepper fan
it’s still a good idea to use a lot of
Pepper with
eggs and then the salt it is kind of
hard to see when it’s coming out so you
could either do a pinch of salt on each
one or just when you’re pouring the salt
make sure you hold it sideways not
upside down and and just do a little
sprinkle okay there we go and then the
cheese it says I need 1/4 cup cheddar
cheese now at home you could use
whatever kind of cheese you have we’re
going to be using cheddar shreds today
I’m going to get a 1/4 cup dry measuring
cup and pack the cheese into that
measuring
cup there we go
and then I’m going to sprinkle on some
cheese on each
one okay that looks
good okay so now I am on step eight bake
for 11 to 13 minutes
depending on how you like your eggs if
you like the egg yolk to be ready you’re
going to cook it for about 11 minutes
and then you can use this uh Bagel that
you cut out and kind of dip in the runny
yolk and it’s very delicious if you like
your egg yolk to be more firm cooked
through then you’re going to cook it for
13 minutes um I know I personally like
the yolk to be runny and I like to dip
The Bagel in there I know a lot of
students like like to have the egg more
firm so here at school we’re going to
cook it for the 13
minutes so I’m going to come over
here to the
oven I’m going to put on my hot
pads I’m going to open the door all the
way
and set it in here on the top shelf
shut the door I’m going to set my
timer for 13
minutes and then I’ll push start then
very important check to make sure the
bake light is still on and it is so
we’re good to go after the 13 minutes
I’ll use my two oven mitts take it out
put it on top of the stove I’m going to
let it sit for about a minute that will
help the eggs to solidify a little bit
more and then I’ll lift them off with a
pancake Turner onto the plates and each
person will get a bagel with an egg plus
one of those uh little insides for
dipping um I hope you try this recipe
and I hope that you enjoyed as much as
my family does thanks for watching