Pesto and Egg Bagels
Pesto and Egg Bagels are a quick savory breakfast that combines a pesto-spread bagel with a center-cooked egg and melted cheese, ready in minutes.
⚡Air Fryer
Pesto and Egg Bagels are a quick savory breakfast that combines a pesto-spread bagel with a center-cooked egg and melted cheese, ready in minutes.
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On a piece of parchment paper, spread two circles of pesto, each about the size of a bagel half.
Place a bagel half, cut-side down, onto each circle of pesto.
Carefully crack one egg into the hole of each bagel half.
Season the eggs with red pepper flakes, salt, and freshly ground black pepper.
Sprinkle shredded cheese over the top of each bagel and egg.
Place in the air fryer and cook at 180°C (355°F) for 6-7 minutes, or until the egg is cooked to your liking and the cheese is melted and golden.
Remove from the air fryer, garnish with fresh basil leaves, and serve immediately.
Best eaten fresh. Leftover toasted bagel halves can be stored in an airtight container for 1 day and reheated in a toaster oven, but the egg should be cooked fresh.
Yes. Crack the egg gently into the center of the bagel, then lower heat and cover the pan briefly so the whites set before the yolk cooks through.
Yes, toasting creates a crisp base that prevents sogginess and helps hold the pesto and egg better.
Swap pesto for cream cheese, hummus, or a simple garlic butter spread.
Toast the bagel and spread pesto ahead of time, but cook the egg fresh just before eating for the best texture.
Cover the pan with a lid or foil after adding the egg and let it steam for 2–3 minutes until the whites are fully set.
