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Egg and cheese bagels

A late lunch…. really fancied something filling after a long walk and these really hit the spot.

They are basically a thin omelette folded over cheese to make a parcel. I used some nice cheddar, but you could use any strong cheese you like or slices of cheese.

I made these using homemade onion bagels, which are easier than you’d think to make and in a different league to the kind you get in a plastic bag.

Egg Bagels
Stock and Bothered Egg Bagels


Per person

  • 2 eggs
  • 2 slices of cheese
  • 1 bagel
  • Optional – slice of ham


  • Crack a couple of eggs in a cup and whisk with a fork.
  • Slice a couple of slices of cheese.
  • Heat a frying pan with some oil.
  • Once the pan is hot, pour in the egg and swirl so that it spreads across the pan.
  • Then place the slices of cheese next to each other in the middle of the egg.
  • If you’re adding ham, pop it on top of the cheese now.
  • Fold the corners in over the cheese to make a kind of egg envelope, I tend to use a spatula and a fork to get the egg folded over. You should end up with the cheese covered up by the folded omelette.
  • By the time you’ve faffed with the cheese and the folding the egg will be cooked enough
  • Then flip and seal for about 30 seconds
  • Place on some kitchen roll to drain and then pop in your bagel or roll.

Eat and be satisfied.