NYC Style Bagels & Voodoo Egg

Nothing beats a healthy, filling breakfast.  The best part about this recipe is that it uses home-made bagels that have gone a bit stale.

Bread Machine Bagels

1 and 1/4 cups warm water

3 and 1/2 cups flour

1 and 1/2 tsp. salt

2 tbsp. sugar

2 tsp. yeast

Beaten egg and spices for topping

Add all ingredients to the breadmaker by order listed but make a small dry well in the flour to put the yeast in.  Set the maker to basic dough.  At the end of the cycle, take out and form into 6 balls.  Stick your finger in the ball and rotate around your finger to make the bagel shape.  Place on pan and cover with damp cloth to rise 1 hr.  Then set a large pot to a full boil and put the bagels in (three at a time works) boil 1 min., flip and boil 1 min.  Remove with slotted spoon and place of greased pan.  Brush with a beaten egg and sprinkle with whatever your heart desires (garlic, poppy seed, etc.).  Bake at 425 degrees for 20 min.

If these are NOT all gone by the next day- they will start to stale.  Never fear!  This is where your eggs come in.

NYC Bagels & Voodoo Egg

Slice bagels in half then gently fry in a well-greased pan.  After a minute crack an egg and deposit in the middle of the bagel, wait a minute and flip to fry another minute.  Remove and serve with kale and tomato drizzled with balsamic vinaigrette.

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