Eggs are “birds” in apple and cheese bagel “nests” for this high-energy, imaginative breakfast.
- 2 whole wheat bagels
- 1/2 apple, your favorite variety, finely chopped
- 1 cup shredded sharp cheddar cheese
- 4 slices Canadian bacon, cut in half and then into thin strips
- A pinch of salt and black pepper
- 1 tablespoon butter
- 4 eggs
Slice your bagels in half across the circumference.
In a bowl, combine the chopped apple, shredded cheddar and Canadian bacon. Season with a pinch of salt and some freshly ground black pepper.
Place a large nonstick skillet over medium-high heat. Add the butter and melt. Add the bagels, cut-side down, to the butter. Carefully crack one egg into each of the four bagel holes. Place a piece of foil or the lid on the skillet and cook for 3-4 minutes or until the eggs that are touching the bottom of the skillet have firmed up enough for you to flip the bagels over. Once the eggs are firm enough to flip, do so gently so that you avoid breaking the yolk.
Top each bagel with some of the apple mixture, cover the skillet with foil or a lid again and continue to cook the Bird-in-a-Bagel until the cheese melts, 2-3 minutes more.
Remove from the skillet and eat up!
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.