The Beggel

ALAS

GATHER ALL YEE HUNGRY

ALL YEE LOVERS OF BRUNCH AND SUPERIORITY

LISTEN TO THIS HERE TALE OF A FOODIES DREAM COME TRUE

WIPE DOWN YOUR CAMERA LENSES

BRING YOUR WOODEN ARTSY FOOD BOARD

FOR THIS, DEAR FRIEND,

IS ONE FOR THE GRAM. 

 

So a while ago I (think) I invented the Beggel. And it has been my hands down favourite brunch ever since. The beggel is a moist, succulent, doughy french toast bagel with a runny yolk at the centre the’ts simply perfect for dipping. I eat mine smothered with cream cheese and fresh salmon and omg I want one right now so let’s get straight to this ok

 

YOU WILL NEED

  1. 2 Eggs
  2. Half or 1 bagel
  3. Salt & pepper for seasoning
  4. Smoked Salmon
  5. Extra light Philadelphia cream cheese (so much less fat than the usual kind!)
  6. Rocket for garnishing ( just makes it look cute for the gram… could go without tbh)
  7. Some Milk – about 5 table spoons

WHAT TO DO

  1. Whisk one whole egg and one egg white, leave the second egg yolk in the shell…for now
  2. add a splash of milk to the whisked eggs, along with a sprinkle of salt and pepper
  3. Place your bagels in the mix and allow them to sit in it, saturating the souls in all the eggy goodness
  4. Heat a frying pan with a few spritz of 1 cal spray on low heat
  5. Add the Beggel to the pan and cook on each side for 1 minute, until slightly golden
  6. Spritz a little spray in the middle of the beggel and add the second yoke to the middle.
  7. Let your OCD feel incredibly satisfied at how perfectly the yolk fits inside
  8. Heat until the yolk is at your preferred consistency, about 1 – 2 minutes for me. If you’d like to brown the yolk at the top I recommend showing it under a hot grill for a quick few
  9. Spread the cream cheese, top with salmon, place on a bed of rocket, sprinkle some salt and pep and enjoy!

 

Please make this a thing. #Beggel

 

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