Ingredients
Equipment
Method
- Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper and set aside.
- To make the filling: Whisk the eggs and salt in a small bowl to combine and reserve 2 tablespoons of the mixture for the egg wash.
- Place the butter in a medium skillet and heat over medium heat until melted. Add the remaining beaten eggs and scallions and cook, stirring, just until the eggs are set, a couple of minutes. You don’t want them to be too dry. Immediately transfer them to a small plate to stop them from cooking anymore and let them come to room temperature.
- Meanwhile make the dough: Place both flours, baking soda, sugar and salt in a medium bowl and whisk well to combine. Add the yogurt and use a wooden spoon to combine the mixture until it’s crumbly. Directly in the bowl, use you hands to knead the dough together until it starts to get smooth. If after about a minute or kneading, the dough is really sticking to your hands, add a little bit of flour until it no longer does. Or it it seems a bit too crumbly add a bit more yogurt.
- Lightly flour a board or clean counter and turn the dough out onto it. Divide the dough into 4 even pieces and form into 4 small balls. Dust each ball with flour and press into. a small disc. Lightly dust a rolling pin and roll each one into a 6-inch circle.
- Divide the cooled egg mixture between each circle and fold over the dough so that you have a half moon shape that covers the egg, making sort of. a thickish edge where the dough meets. Now use the tines of a fork dipped in flour to press down the edges of each little pie and transfer them to the prepared baking sheet.
- Use a pastry brush to brush the tops of each pie with the reserved egg wash and sprinkle with the everything bagel seasoning. Bake the pies for about 15-18 minutes, until the dough is entirely cooked through and golden brown. Serve immediately.
- Leftovers can be stored in an airtight container in the fridge for a couple of days and reheated in a low oven. Also, I didn’t freeze these but Julia says they do well and I’m sure she’s right, so you could make ahead and pop into the microwave or oven for an easy and fun breakfast. Enjoy!
Notes
*Using whole wheat flour makes this recipe healthier and more nutritious because it’s a whole grain. But if you want, you can use only all-purpose flour instead.
*If you don’t have no-salt everything bagel seasoning, you can make your own by mixing 1 teaspoon of white sesame seeds, 1 teaspoon of poppy seeds and 1 teaspoon of onion flakes.