This text is part of the special Pleasures notebook
Cooking an egg with a few key breakfast ingredients on sliced bread or a bagel isn’t very complicated. But you can do it even more simply and with a guaranteed crispy-melty result by adopting Alexandra Diaz’s recipe, taken from the book Love is in the air fryer. Enjoy your food !
Servings: 4
Preparation: 10 mins
Cooking time: 18 mins
Ingredients
2 bagels cut in half
15 ml (1 tbsp) mayonnaise
8 slices of bacon cut in half
2 thin slices of Bayonne ham
4 slices of provolone cheese
4 small chicken or guinea fowl eggs
15 ml (1 tbsp) full-flavor bagel spice
Mushroom filling
1 package of 225 g cremini mushrooms cut into 6 or 8 quarters
5 ml (1 tsp) olive oil
2 yellow or red onions cut into thin rings
30 ml (2 tbsp.) chopped fresh parsley
Preparation
1. To prepare the mushroom filling, combine the mushrooms and olive oil in the mushroom basket.air fryer, and cook for 7 minutes at 200°C (400°F) using the “ Air fry “.
2. Once cooked, in a bowl, mix the cooked mushrooms, onions and parsley. To book.
3. To prepare the bagels, enlarge the hole in the middle of each bagel half using a 3.5 cm (1 1/2 in.) diameter round cookie cutter.
4. Brush cut side of each bagel with mayonnaise and wrap four half-slices of bacon around each half-bagel through the hole.
5. Place the bagels in theair fryercut side up, and cook for 6 minutes at 160°C (325°F) on the “ Bake “.
6. Place the ham and cheese in the bagel hole, and carefully crack the eggs. Cook for 5 minutes or to desired doneness for the eggs.
7. Top with mushroom mixture and full-flavored bagel spices.
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