Recipes Breakfast + Brunch Egg in a Bagel Hole Be the first to rate & review! Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk. Savory smoked salmon and creamy avocado complete this classic breakfast. By Niki Russ Federman Niki Russ Federman Niki Russ Federman is the fourth-generation co-owner of Russ & Daughters, the iconic New York City deli revered for its premium smoked fish, bagels, and an assortment of traditional appetizing specialties and baked goods. Along with her cousin Josh Russ Tupper, Niki expanded her family’s 100-year culinary legacy into a thriving multi-faceted business to include two eateries, a bakery facility, and a production/retail space. Food & Wine's Editorial Guidelines and Josh Russ Tupper Updated on March 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: The Ingalls Total Time: 10 mins Yield: 2 Ingredients 1 everything bagel, split 2 tablespoons unsalted butter, softened 2 large eggs 1 tablespoon water Kosher salt, to taste Black pepper, to taste 2 ounces cold-smoked salmon, for serving Caviar or sliced avocado, for serving Directions If needed, carefully widen holes in bagel halves to 1 3/4 inches in diameter using a paring knife. Spread bagel halves evenly on both sides with butter. Heat a 12-inch skillet over medium. Place bagel halves, cut sides up, in skillet. Cook until golden brown, 2 to 3 minutes. Flip bagel halves cut sides down. Reduce heat to low; crack eggs into bagel holes. Pour 1 tablespoon water around edge of skillet, and immediately cover skillet. Cook until egg whites are set and yolks are cooked to desired degree of doneness, 5 to 8 minutes. Transfer bagel halves to a plate; season with salt and pepper. Serve with smoked salmon and caviar or sliced avocado. Rate it Print