Gluten-Free Bagel with Egg
Start your morning right with this Gluten-Free Bagel with Egg, the perfect recipe for a wholesome, protein-packed breakfast that’s completely free of gluten! These homemade bagels are crafted with a simple blend of gluten-free all-purpose flour, Greek yogurt, and baking powder, then baked to golden perfection. Topped with a perfectly cooked sunny-side-up egg, seasoned lightly with salt, pepper, and fresh chives, this recipe combines simplicity and flavor in every bite. Ready in just 40 minutes, these bagels are soft, chewy, and ideal for anyone seeking a nourishing yet indulgent gluten-free start to their day. Whether you're gluten-sensitive or simply looking for a delicious breakfast idea, this recipe delivers big on taste and texture while keeping things quick and easy.
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Ingredients
- 250 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 250 grams Greek yogurt
- 1 large Egg
- 1 tablespoon Water
- 1 teaspoon Olive oil
- 2 large Egg
- 1 pinch Salt
- 1 pinch Pepper
- 1 teaspoon Chopped chives
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution.
Step 3
Add the Greek yogurt to the dry ingredients and mix until a dough forms. Use your hands to knead the dough slightly until it is smooth and not sticky.
Step 4
Divide the dough into two equal portions. Roll each portion into a ball, then use your finger to create a hole in the center, forming a bagel shape.
Step 5
In a small bowl, whisk together the large egg and water to create an egg wash. Brush each bagel with the egg wash for a shiny finish.
Step 6
Place the bagels on the prepared baking sheet and bake in the preheated oven for 20-22 minutes, or until golden brown.
Step 7
While the bagels are baking, heat olive oil in a non-stick skillet over medium heat.
Step 8
Crack the two eggs into the skillet, being careful not to break the yolks. Season with a pinch of salt and pepper.
Step 9
Cook the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. For firmer yolks, cover the skillet with a lid and cook for an additional 2 minutes.
Step 10
Once the bagels are done, remove them from the oven and let them cool slightly.
Step 11
Slice the bagels horizontally, place an egg on the bottom half of each bagel, and sprinkle with chopped chives.
Step 12
Top with the other half of the bagel and serve warm.
Nutrition Facts
| Serving size | (710.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1512.8 |
| Total Fat 41.5g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 666.9mg | 0% |
| Sodium 2634.3mg | 0% |
| Total Carbohydrate 235.8g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 7.7g | |
| Protein 42.5g | 0% |
| Vitamin D 161.3IU | 0% |
| Calcium 287.2mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 463.9mg | 0% |
Source of Calories