Egg-in-a-hole meets bagel meets avocado toast. It sounds complicated, but it's not—it's gloriously simple. I've fried a lot of sunny-side up eggs in all my years of breakfast-making, but I had never thought to cook eggs in an avobagel, let alone a bagel at all, until recently. I supposed you can say I've grown up and with me, so has my breakfast.
Before we get to frying, let's talk about the avocado. Mashing the creamy slices with lemon juice, salt and pepper would suffice—it's the avotoast way. But the "toast" here is no ordinary white slice. Since we're using bagels, I couldn't resist adding cream cheese. Cream cheese + mashed avocado = your new favor smear. I promise you'll love it.
To cook the egg and not burn the bottom, you need to make the hole in the center of the bagel bigger. This allows the egg to cook more quickly. Use a cookie (or biscuit) cutter to widen the diameter. But wait until after you toast the bagel (because obviously you're not going to throw away the buttery bits you cut away from the center).
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