Egg and courgette in a bagel hole
Thisegg and courgette in a bagel holeis prefect for a vegetarian weekend lunch or brunch. You can use your favourite bagel, or even gluten-free one, like I did. Cheese is optional, so the dish can be dairy-free. Serve it with a salad.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the bagels in half (horizontally). Using a knife or cookie cutter, make the holes a little bit bigger.
- Lightly grease the cut side of the bagels with butter or margarine.
- Whisk the eggs in a small bowl. Finely grate the garlic and courgette, then add these to the egg.
- Season with salt and pepper then add the parmesan, if used. Mix well.
- Move the bagel nests onto a greased or lined baking tray, then spoon the egg mixture in the holes. Bake for 10-15 minutes in the middle of the oven. (You might need to cover it with foil, if the edges are getting too brown.)
- Serve warm with a crunchy salad.