Friday Flowers: Geraniums and Hollywood Eggs

Hollywood Egg RecipeOver the years, my mom has been famous for many different things: her amazing design and decorating skills, planting trees on every street in our town, her ability to speak her mind, just being cute, and her cooking, for sure!

Oh, and you can’t walk down a street with her without learning that her gardening clippers are in her purse so she can spontaneously clip a flower she likes — not to put on display, but to root and grow more of!

GeraniumsGeraniums are one of her favorites to clip because they are everywhere and come in so many different colors.  I’m lucky enough to have this pretty color in my backyard.

Today’s breakfast dish is called by some “egg n’ the hole” among other names, but in my parents’ house, it was always called a Hollywood Egg, and my mom always made it with an onion bagel — never a slice of bread.  It was also always made with butter, garlic salt, and a whole lotta love.

My mom is also famous for her brisket, her lemonade, and her Thanksgiving stuffing — among other wonderful foods.This is our main course for brunch this weekend!

Have you invited anyone to yours?  I hope it’s lovely!

Hollywood Eggs
Prep time
Cook time
Total time
Serves: 1 to 2
  • 2 teaspoons unsalted butter
  • ¼ teaspoon finely minced garlic
  • 1 whole onion bagel, cut in half
  • 2 eggs
  • About 1 tablespoon of your favorite cheese, grated (I use Gruyère)
  • Sea salt and freshly ground black pepper
  1. Use a small serrated knife or a round cutter to cut at least ½-inch around the center hole of the bagel. You will have two little circles with a hole in the middle -- my mom called these the "bonus pieces." (They are my favorite part.)
  2. Over medium-low heat, melt the butter with the garlic in a medium-sized sauté pan. Add the bagel halves and the two "bonus pieces," round side up, to the pan. Let these sauté until they are golden brown, about 2 minutes. Remove the "bonuses" and set them aside.
  3. Crack one egg into each hole of the bagel halves. Sprinkle with salt, pepper, and cheese. Let the eggs cook until your desired doneness. I cook mine for about 7 minutes or so -- just until the whites solidify. If you prefer an over easy egg, you can flip the bagel and egg combinations once you're certain the bottom has cooked enough to have formed a seal.
  4. Serves immediately with the "bonuses!"
I think this would also be excellent with a little Chipotle Aioli spread on the bagel. OR how about this divine salsa on top?

15 minutes ahead: Cut out the “bonuses,” and begin cooking.
This recipe is absolutely the best when it’s served immediately!

 P.S.  Have you visited my Friday Flowers gallery lately?



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  1. says

    Beautiful, Valentina! My husband makes these eggs-in-the-hole for breakfast, but they are very simple, plain, and bland (he is not that creative in culinary arts:) I like your mom’s take on this dish much better and we all LOVE onion bagels!
    I took care of my mom’s geraniums in Serbia. She has white and red ones and they are everywhere! Our mothers are similar in so many ways, and I am not surprised that we like each other:)
    Have a great weekend!

  2. says

    Awww….When I was growing up back East my mom used to make a square version of this (with regular bread) that we called “Eggs in a Frame.” I guess we weren’t as glamorous as you L.A. folks! : )
    Love your gorgeous Friday flowers, as always!

    • valentina says

      Eggs in a Frame is such a cute name for this! My mom doesn’t remember where she first heard these as being called Hollywood Eggs. 😉 Thanks for your sweet comment, Jeanne!

  3. PAUL says

    I made “Hollywood eggs” this morning and they were the elegant glittering starlets of our breakfast. My one word review is “Yum”.

  4. Lorne says

    We have made something similar for years. We call them “toads in a hole”. Usually making them with Homepride wheat bread. But the bagel concept takes them to a “hole” new level. (pun intended!)

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