Mex-Can breakfast bagel
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- Prep Time15 mins
- Total Time15 mins
- Makes2 to 4 servings
© Royalty-Free/Masterfile
Ingredients
1 1/2 tsp vegetable oil
1 onions, finely chopped
1 garlic clove, minced
1 small green bell pepper, seeded and finely chopped
1 cup sliced mushrooms
3/4 cup mild, medium or hot salsa
4 eggs
2 bagels, sliced in half
1 cup grated cheddar, preferably orange
Instructions
For ease in cooking, prepare all ingredients before beginning recipe. Adjust oven rack to about 4 inches (10 cm) from broiler and preheat broiler.
Heat oil in a medium-size frying pan set over medium-high heat. Add onion and garlic. Stir constantly until onion just starts to brown, about 2 minutes. Stir in green pepper and mushrooms. Stir frequently until mushrooms release some of their moisture, from 2 to 3 minutes.
Add salsa and bring to a boil. Do not cover pan. Then reduce heat so mixture gently bubbles and thickens while you are cooking eggs. Stir frequently, especially as it thickens, about 5 minutes. Remove from heat.
Lightly oil a large nonstick frying pan or coat with cooking spray. Place over medium heat.
When hot, add eggs to pan, leaving a space between each. Cook until whites have almost set around edges, from 2-1/2 to 3 minutes. Then flip eggs and continue cooking until yolks are just softly set, from 1-1/2 to 2 minutes. (Remember, eggs will continue to cook from heat of sauce and broiling of cheese.)
Meanwhile, toast bagel halves and place on a baking sheet. Top each bagel half with an egg. Evenly divide hot salsa mixture over eggs and sprinkle with cheese.
Place under broiler until cheese melts and is lightly golden, about 2 minutes. Serve right away.
Nutrition (per serving)
Calories 360, Protein 19g, Carbohydrates 32.7g, Fat 17.1g, Fibre 2g, Sodium 723mg.
There's some seriously good cooking emerging from chef Zu Peters's kitchen at The Laughing Moon. Here's her reason not to skip breakfast and we've simplified it slightly here. See our microwave tip for a solo bagel.
Microwave tip
For a bagel half, stir 3 tablespoons (45 mL) salsa with pinch of garlic salt, 1/2 minced small jalapeño pepper and 2 sliced mushrooms in a 3/4-cup (175-mL) custard cup. Microwave, uncovered on high, stirring twice, until thick and hot, from 40 to 60 seconds. Stir in 1 minced green onion. Meanwhile, toast a bagel half. Coat another custard cup with nonstick spray or lightly oil. Add 1 lightly beaten egg. Microwave, uncovered, on high, stirring twice until softly set, from 30 to 50 seconds. Turn egg onto bagel, top with sauce and sprinkle with 2 tablespoons (30 mL) grated cheddar. Microwave, uncovered, until cheese melts, about 40 seconds.