Is there anything simpler than an Avocado Bagel? Toasted sesame Bagel, sliced fresh Avocado with a sprinkling of Mexican seasoning salt, topped with crispy bacon and a poached egg. Simple, elegant, swoon worthy!
This recipe is similar to Avocado toast with bacon, except instead of using toast bread, this recipe uses a sesame Bagel.
Ingredients
- Bagel: sesame or other seeded flavor.
- Bacon: smoked.
- Eggs: large, fresh.
- Avocado: medium to large, ripe.
- Mexican seasoning: I used Tajin brand.
Instructions
Lay the bacon flat onto a baking sheet lined with either a Silpat mat or parchment paper. Place into a 350 degrees F. oven for about 15 minutes until crispy.
Once the bacon is crispy, remove from the oven. Optional: lay the bacon on a plate lined with paper towel to absorb unwanted grease.
Prepare the avocado when the bacon is roasting. To cut the avocado lay it on a board and press the knife through it until it hits the pit. Keep the knife in the same position and move the avocado on the board, so that the knife is always pressing down on the pit.
This will half the avocado.
Firmly, press the knife into the half containing the pit. Carefully, twist the avocado half, this will release the pit. Squeeze the pit to release it off the knife. Dispose of the pit.
Remove the peel from the avocado and slice it according to your desired level of thickness.
To ensure a perfectly poached egg, break the egg into a fine mesh sieve. Allow any liquid to drain out, then place it into a small bowl. Repeat this with the second egg.
Pour each egg carefully into a pot of boiling salted water. No need to stir or whisk the water. Just allow the eggs to simmer in the water.
For a soft poached egg, remove the eggs with a slotted spoon after 2½ to 3 minutes. If you prefer your eggs firmer then cook them for 5 – 6 minutes.
Slice the Bagel and toast it. Then place each Bagel half on a plate and arrange the Avocado slices on it. Sprinkle with seasoning, place the bacon on top of the Avocado slices and finally place the poached egg on top. Eat immediately and enjoy!
Flexibility
Use any flavor of savory bagel such as poppy, garlic, cheese and jalapeño, ‘everything on it’, or plain.
Don’t even try to substitute smoked bacon, there is no worthy substitute.
Season the dish with any kind of seasoning you like, even simple seasoning is a wonderful flavor addition.
Use an entire bagel to make a bacon Avocado egg sandwich OR swap out the Bagel and use a seeded bun to make an Avocado bacon burger.
Uses for Avocado Bagel
Simple to prepare, yet filling, this dish belongs in the brunch category. This is a welcome sight after a late night and a lie in. Serve it with a side of potatoes such as Crispy Red Potatoes. Other brunch items to compliment your Avocado Bagel include Nutella Turnovers and Apple Strudel.
Invite your friends over, make a fresh pot of coffee and start the conversations.
Storage of Avocado Bagel
The bacon, bagel and poached egg can all be refrigerated separately for up to 2 days. Place the bacon and bagel under a broiler or in an air fryer for a few minutes. Store the poached eggs in an airtight container and then place in boiling water to reheat. They will be so fragile, it’s almost worth making a couple of fresh eggs.
Freeze only the bacon and bagel for up to 2 months. Defrost overnight in the refrigerator.
Beverage Recommendations
As a brunch dish I highly recommend my two favorite brunch beverages – fresh coffee and mimosas!
A hearty dark roast coffee, served in a press pot should do the trick!
Mimosas , bucks fizz, call them what you will, it’s hard to refuse a glass of chilled sparkling wine with orange juice added. Or, scrap the OJ and just serve Prosecco!
A Tip From Me
Did you know that eggs purchased in a grocery store can be up to 2 months old? According to Farmers’ Almanac, this is often the case. Even though these eggs are not as fresh as an egg freshly laid, they are considered perfectly edible. Older eggs are not all that bad, for starters they are easier to peel when boiled, than fresh eggs!
Using these grocery store eggs will have different results than if a freshly laid egg is used. As an egg ages, the protein in the egg white starts to separate from the water. If you break an egg onto a plate, it will typically show the egg yolk surrounded by the white. If you look closely at the white (or technically clear) part, you will probably see another ring of clear liquid. This is highly diluted (with water) albumen. This is more evident in slightly older or stale eggs.
It is this additional ring of diluted albumen that will cause havoc with egg poaching. So, with that in mind, here’s a tip how to cook the perfect poached egg! Take a fine mesh sieve and crack the egg into it. Be sure to use a small bowl to catch the watery albumen. You will be left with a smaller amount of clear albumen along with the yolk. You might feel as though this is wasteful, but this water albumen will only get lost in the boiling water anyway.
Follow the instructions above on how to cook it. There is no need to stir the eggs as they are poaching. Remove from the simmering water after 2 – 3 minutes using a slotted spoon.
Got Questions?
I’ve got answers – hopefully!
- I’ve read you have to stir the boiling water before the egg is dropped in and then keep stirring it as it cooks. Your recipe does not do this, why? I recommend pouring each egg separately into a fine mesh sieve to remove any watery albumen. This creates a smaller, firmer and more cohesive yolk and albumen. It is then gently placed into boiling water and allowed to cook. Removing this watery albumen eliminates the need for whisking and stirring the water, both before the egg is placed in the water, and while it cooks in the water.
- What stops the avocado from browning? Use lime juice to slow down the oxidation that Avocados experience causing them to brown. My advice is to eat the food without delay!
- Can I use pre cooked bacon that I see in the non perishable section in my supermarket? Yes of course, this will eliminate one of the steps in this recipe and shorten your prep time.
Avocado Bagel
Ingredients
- 1 bagel
- 4 slices smoked bacon
- 2 eggs
- 1 avocado
- ½ tsp Mexican seasoning
Instructions
- Lay the bacon flat onto a baking sheet lined with either a Silpat mat or parchment paper. Place into a 350 degrees F. oven for about 15 minutes until crispy.
- Once the bacon is crispy, remove from the oven. Optional: lay the bacon on a plate lined with paper towel to absorb unwanted grease.
- Prepare the avocado when the bacon is roasting. Follow the directions in the Instructions section above how to safely cut into an avocado.
- Remove the peel from the avocado and slice it according to your desired level of thickness.
- To ensure a perfectly poached egg, break the egg into a fine mesh sieve. Allow the water to drain out, then place it into a small bowl. Repeat this with the second egg.
- Pour the egg carefully into a pot of boiling salted water. Repeat with the second egg. No need to stir or whisk the water. Just allow the eggs to simmer in the water.
- For a soft poached egg, remove the eggs with a slotted spoon after 2½ to 3 minutes. If you prefer your eggs firmer then cook them for 5 – 6 minutes.
- Slice the Bagel and toast it. Then place each Bagel half on a plate and arrange the Avocado slices on it. Sprinkle with seasoning, place the bacon on top of the Avocado slices and finally place the poached egg on top. Eat immediately and enjoy!
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