These parmesan pesto egg in a hole bagels are one of those recipes that feels fancy and restaurant worthy but takes barely any effort to make. It is crispy, cheesy, savory, and topped with a bright arugula salad that balances everything out perfectly.
I use Eat Royo Everything Bagels to keep this recipe macro friendly while still tasting like a real bagel. One bagel half packs 27 g protein and only 10 g net carbs, making this an amazing option for a satisfying breakfast, brunch, or even a quick lunch.
If you love elevated but simple meals, this one is a must try.
If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!
Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Health Benefits of Eat Royo Bagels
These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.
Why You Will Love This Recipe
- This recipe is quick and easy with minimal prep
- It is low carb, high protein, and very filling
- It tastes indulgent but fits into macro focused eating
- The crispy parmesan crust adds incredible texture
- The fresh arugula salad brightens up every bite
Ingredients
Bagels:
- 1 Eat Royo low carb everything bagel – Discount code “COOKINGKATIELADY“
- 1 Eat Royo low carb everything bagel, halved
- 1 tbsp butter
- 1/2 cup grated parmesan cheese
- 3 tbsp basil pesto
- 2 eggs
Arugula Salad Topping
- Salt (to taste)
- Pepper (to taste)
- 2 cups arugula
- 1 avocado (diced)
- 2 tbsp dill (fresh, chopped)
- 1 tsp garlic (minced)
- 1 tsp olive oil (organic, extra virgin)
- 1/2 lemon (Juice and zest)
- Chili flakes (to taste)
- 1 tbsp pine nuts
Instructions
- In a small mixing bowl, combine all of the arugula salad ingredients and set aside.
- Heat a skillet over medium heat and melt the butter. Place one bagel half cut side down on one side of the skillet.
- On the other side of the skillet, sprinkle half of the parmesan cheese into a circle about the size of the bagel. Flip the bagel over to lightly toast the other side.
- Spoon pesto over the melted parmesan and let it cook for about 1 minute until fragrant.
- Place the bagel cut side down directly on top of the parmesan pesto mixture. Crack an egg into the center hole of the bagel.
- Cook until the egg reaches your desired doneness (3-6 additional minutes). Remove from the pan, top with the arugula salad, and enjoy immediately.
Dietary Information
Low carb
High protein
Macro friendly
Vegetarian
Low sugar
High fiber
Nutrition will vary based on specific brands used.
Tips or Variations
- Use freshly grated parmesan for the crispiest cheese crust
- Cook over medium heat to prevent the parmesan from burning
- Cover the skillet briefly if you prefer a firmer egg yolk
- Swap arugula for spinach or mixed greens
- Try sun dried tomato pesto or dairy free pesto for a flavor twist
- Add prosciutto or turkey bacon for extra protein
- This recipe is best served immediately for optimal texture
Fun Fact
The chopped sandwich trend grew because it blends all ingredients into one cohesive bite, creating perfect balance and texture. Bagels hold up especially well to this style, making them ideal for the chopped method.
FAQs
Can I make this dairy free?
You can use a dairy free parmesan alternative, but the crispiness may vary.
Can I use a different bagel?
Yes, any bagel will work, but macro values will change.
What other toppings work well?
Cherry tomatoes, roasted red peppers, or prosciutto all pair great with the pesto and parmesan.
Is this good for meal prep?
This recipe is best enjoyed fresh, but the arugula salad can be prepped ahead of time.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
This parmesan pesto egg in a hole bagel is one of those recipes that feels fancy and restaurant worthy but takes barely any effort to make. It is crispy, cheesy, savory, and topped with a bright arugula salad that balances everything out perfectly.
Ingredients
Bagels:
Arugula Salad Topping
Instructions
-
In a small mixing bowl, combine all of the arugula salad ingredients and set aside.
-
Heat a skillet over medium heat and melt the butter. Place one bagel half cut side down on one side of the skillet.
-
On the other side of the skillet, sprinkle half of the parmesan cheese into a circle about the size of the bagel. Flip the bagel over to lightly toast the other side.
-
Spoon pesto over the melted parmesan and let it cook for about 1 minute until fragrant.
-
Place the bagel cut side down directly on top of the parmesan pesto mixture. Crack an egg into the center hole of the bagel.
-
Cook until the egg reaches your desired doneness (3-6 additional minutes). Remove from the pan, top with the arugula salad, and enjoy immediately.
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1 bagel half plus 1/2 salad topping
- Amount Per Serving
- Calories 540kcal
- % Daily Value *
- Total Fat 43.5g67%
- Saturated Fat 14.7g74%
- Cholesterol 260mg87%
- Sodium 967.4mg41%
- Total Carbohydrate 34g12%
- Dietary Fiber 23.9g96%
- Sugars 3.6g
- Protein 27.4g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
