Over 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!
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.
This is our main course for brunch this weekend! Have you invited anyone to yours? I hope it’s lovely!
- 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
- 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.)
- 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.
- 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.
- Serves immediately with the "bonuses!"
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?