Egg in a hole with spicy bacon and guacamole recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 663 calories / serving
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Bagels are the perfect vessel to create this Mexican-inspired egg in a hole. Jazz up rashers of crispy streaky bacon with a sweet and spicy mix of chipotle, paprika and maple syrup and serve with a zingy tomato guacamole and perfectly cooked eggs.

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line a baking tray with foil. If the bagel holes are small, cut away some of the centre.
  2. Mash the avocado with the lime juice and a little salt. Stir in the tomatoes and set aside.
  3. Mix the chipotle paste and maple syrup. Put the bacon on the lined tray and brush one side with half the chilli-maple paste. Bake for 8-10 mins, until just crisp, then turn over and brush with the remaining paste. Bake for a further 5-7 mins.
  4. Meanwhile, in a large ovenproof frying pan set over a high heat, toast the cut sides of the 4 bagel bases for 1-2 mins, until golden. Remove and spread with the guacamole. 
  5. Preheat the grill to high. Heat the oil in the frying pan over a medium-high heat and add the bagel tops, cut-side down. Break an egg into each hole and cook for 10-12 mins, then put the pan under the grill, until the tops are cooked to your liking*. Put 3 bacon rashers on each base, then sandwich with the eggy bagel top; season. 

See more Breakfast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

*If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

  • Ingredients

  • 4 bagels, sliced in half horizontally
  • 2 avocados
  • 1 lime, juiced
  • 8 cherry tomatoes, roughly chopped
  • 4 tsp chipotle chilli and paprika paste
  • 4 tsp maple syrup
  • 12 rashers streaky bacon
  • 1 tbsp olive oil
  • 4 eggs
  • Energy 3765kj 663kcal 33%
  • Fat 39g 56%
  • Saturates 11g 55%
  • Sugars 9g 10%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 50.8g Protein 26.7g Fibre 1.6g

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