1978. Rice Paper Egg Bagel

Rice paper is the new cottage cheese where all these viral recipes are making things you never though imaginable to be done by this simple humble ingredient. This cheesy egg "bagel" is made from rice paper, and unlike a real bagel, is low carb and high protein, for those who this matters. The filling has two eggs (or more if you want), then the rice paper is dunked in another egg, so effectively you're consuming three eggs.

Ingredients:

3 rice paper sheets

3 eggs (2 for filling, 1 for dipping)

1-2 strips beef bacon , cooked and chopped

2 Tbsp cup cubed mozzarella

sesame seeds and nigella seeds

Method:

Start by scrambling 2 eggs until just set, soft and fluffy, not dry. Set aside.

Whisk the remaining egg on a plate — this will be your “egg dip.” One at a time, dip each rice paper sheet into the beaten egg, coating evenly. Lay them out on a lightly oiled cutting board, slightly overlapping to create one large sheet.

Layer the fillings: scrambled eggs down the center, followed by chopped bacon and mozzarella.

Roll up tightly into a cylinder, sealing the edge as you go, then gently curl it around itself into a compact spiral.

Brush the top with any leftover egg and sprinkle generously with sesame and nigella seeds.

Bake at 400F for 15–20 minutes until golden and crisp.

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