Bagel Three-Ways
If you've ever stood in front of the fridge at 9am and thought, I want eggs but also I want avocado but also I want cheese and also can all of that please be on a bagel — this recipe is for you. The Three-Way Bagel Breakfast Board is exactly what it sounds like: one toasty bagel, three completely different and completely delicious toppings, all served up on a gorgeous platter for a brunch that looks like it took hours but takes maybe 20 minutes.Whether this is your solo Weekend treat or you're feeding two people who have different breakfast opinions (hi, every household ever), this board makes everyone happy. Let's go.
Ingredients
For the Bagels
- 2 Bagels of choice (halved and toasted)
For the Avocado Bagel
- 1 Gaucamole (used store bought)
- 1/2 tsp Everything Bagel Seasoning
For the Egg-in-hole Bagel
- 2 Eggs
- 1 small handful Shredded Cheese (use your favorite)
- 1/2 tsp Chilli Flakes
- Salt (to taste)
For Spinach & Cheese Omelet Bagel
- 2 Eggs
- 1 large handful Baby Spinach
- 1 small handful Shredded Cheese (use your favorite)
- Salt (to taste)
- 1 tsp Butter or neutral oil
- 1/4 tsp Black Pepper
Instructions
Toast the Bagels
- Toast: Halve your bagels and toast them on the bagel setting of your toaster. Set aside while you work on the toppings.
Make the Avocado Bagel
- Spread & Season: Spoon guacamole generously onto the bagel half and spread to the edges. Finish with a good pinch of everything bagel seasoning.
Make the Egg-in-a-Hole Bagel
- Cheese First: Scatter shredded cheese in two circles on a cold non-stick pan. Place bagel halves cut-side down on top and turn to medium heat.
- Crack & Season: Once the cheese starts to sizzle, crack one egg into each bagel hole. Season with salt and chilli flakes.
- Cover and Cook: Lid on, cook 3–4 minutes until whites are fully set and the yolk is still jiggly. The cheese underneath should be golden and lacy. Serve immediately.
The Yolk Test: Give the pan a gentle shake — if the yolk jiggles like set jelly (not sloshing liquid), you're in the perfect runny yolk zone. Serve immediately.
Make the Spinach & Cheese Omelette Bagel
- Whisk & Pour: Season 2 eggs with salt and pepper, whisk well, and pour into a small non-stick pan over medium heat.
- Dip the Bagel: While the egg is still raw, dip the toasted bagel half into the mixture — coat both sides. Set aside.
- Flip & Load: Once the omelette is just set, flip it. Place the bagel on top, then pile on the spinach and cheese.
- Wrap & Flip: Fold the omelette over the bagel to enclose everything. Cover for 30–60 seconds to melt the cheese and wilt the spinach, then flip the whole parcel and serve.
Plate & Serve
- Plate: Arrange all three bagel halves side by side and serve immediately.
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