Meet your new favourite breakfast! These sheet-pan baked eggs-in-a-bagel-hole are easy and quick to prepare and sure to be a total crowdpleaser.
Kicking off 2018 with quite possibly the easiest recipe on Supergolden Bakes – baked eggs-in-a-hole – a bagel hole to be precise! This ridiculously easy and delicious dish is ready in about 15 minutes including prep time and guaranteed to become a firm favourite.
I debated calling this recipe ‘toad in a hole’ which I believe translates as egg cooked in bread in the US… but ‘toad in a hole’ means something entirely different in the UK. Either way, it doesn’t sound like a very appetising recipe, I think we can all agree on that.
A nicer name for it might be ‘eggs in a nest’, or ‘eggs in the basket’ in which a hole is cut on a slice of bread to create the ‘nest’ and the bread is then buttered and fried. The bread is then flipped and an egg is added in the hole and then fried.
As someone who has watched Moonstruck, where such a breakfast is prepared memorably, a few to many times, I have always been a massive fan of eggs in a hole/basket/nest. Cooking the eggs-in-a-bagel-hole in the oven is fuss-free and you can easily prepare enough eggs to feed a small crowd.
Simply slice your bagels in half and enlarge their holes using a round cookie cutter. Butter generously on both sides, then place on a sheet pan lined with baking paper. The butter will form a sort of seal which will prevent the eggs from spilling out too much.
Carefully crack an egg in each of the holes, making sure the yolk stays intact, and bake for 12-15 minutes depending on how you prefer yours. Adding slices of prosciutto on the bagels adds a welcome salty crunch and a little truffle pesto or a drizzling of truffle oil will bring some extra zing!
Omit the prosciutto and use veggie Parmesan for a vegetarian version of this recipe – serve with some fried garlic mushrooms, wilted spinach or sliced tomatoes instead.
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Sheet-pan baked eggs-in-a-bagel-hole
- 3 bagels sliced in half lengthwise
- 6 medium eggs
- 6 tbsp grated Parmesan use veggie Parmesan if preferred
- 6 slices prosciutto
- salt and freshly ground pepper to season
- fresh thyme or chopped chives to garnish
- softened butter as needed
- a little truffle pesto or drizzling of truffle oil to serve optional
- Preheat the oven to 200C (400F) and line a sheet-pan with baking paper.
- Use a cookie cutter to enlarge the bagel holes slightly.
- Butter both sides of the bagels and spread a little butter over the baking paper to grease.
- Place the bagels on the greased baking paper, pressing to form a seal.
- Carefully crack the eggs in the holes, making sure the yolks remain intact.
- Sprinkle the bagels with grated cheese and season with salt and pepper.
- Place a slice of prosciutto on each of the bagels.
- Bake for 12-15 minutes, depending on how you like your eggs cooked.
- Sprinkle with the thyme and add little truffle pesto or very light drizzling of truffle oil before serving, if desired.