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Our Three Cheese Bagels are the perfect vessel for a runny yolk. Drizzled in pesto and sandwiched with spinach and feta – this is the ultimate brunch treat!


4 Rebel Bakehouse Three Cheese Bagels

4 small free-range eggs – about size 6
4 tbsp Genoese Basil Pesto
4 cups baby spinach, roughly chopped
½ block Mainland Feta, crumbled
Salt & pepper

Makes 4 servings
Take 20 minutes to make


Heat a splash of oil in a large frypan over medium high heat. Add a tablespoon of pesto and swish to coat the bottom of the pan. Place the 4 bagel tops in the pan, cut side down. Carefully crack an egg into each bagel hole. The egg white will run out over the bagel a bit, but try to keep the yolk in the hole! Cover the pan and cook for about 4 minutes or until the eggs are cooked to your liking. 

While the bagels are cooking, combine the chopped spinach, crumbled feta and a tablespoon of pesto in a mixing bowl and season with salt and lots of cracked black pepper. Pile and firmly press the spinach and feta mix on top of the bottom halves of the 4 bagels. Place these on a baking tray and transfer to the oven under the grill for 5 minutes until the spinach starts to wilt and the feta begins to melt. 

Place your egg in a hole bagels on top of the bottom spinach & feta halves. Drizzle the remaining pesto over top of your eggs and season with salt & pepper. Serve immediately.