This morning, I showed Papa how to make a smoothie with honey-vanilla Greek yogurt and a few apricot slices that Mama froze last summer specifically for this purpose. (It was delicious.) Then Papa showed me how to make a Vesuvius Bagel.
It’s much like the bird’s nest/toad-in-a-hole we’ve made before, except with a bagel!
Papa calls it a Vesuvius bagel because it erupts, something like this volcano did a long, long time ago:
First, Papa made the bagel hole a little larger, so there’s enough room for the egg to fit.
Then he buttered the top part of the bagel (so that when he flips it in the skillet, it’s all ready to go.) He melted butter in the skillet, set the bagels in it, and cracked the eggs. I was upset that I wasn’t allowed to do it, because I’m very good at cracking eggs without breaking the yolks (as you know), but Papa explained that the skillet is hot, and that it wasn’t a safe thing for me to do. (Thanks for looking out for me, Papa.)
Once he flipped over the bagels, he fried them just until set. (He cooked Mama’s longer because she likes her yolks “stepped on.” Silly Mama. She shouldn’t step on her food!)
And now comes the best part:
Once I let all the lava flow from the bagel, Papa cut it up for me so that I could smear the bagel through the yolk. The bagel was toasty and buttery, and I love the creaminess of a farm-fresh egg. I wish all meals could be like this.