Sheet-pan baked eggs-in-a-bagel-hole
Sheet-pan baked eggs-in-a-bagel-hole are easy to prepare, delicious and perfect for feeing a crowd!
Breakfast / Brunch
Lucy Parissi | Supergolden Bakes
sliced in half lengthwise
use veggie Parmesan if preferred
salt and freshly ground pepper to season
fresh thyme or chopped chives to garnish
a little truffle pesto or drizzling of truffle oil to serve
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.
Make as many or as few eggs as you need. Omit the prosciutto for a vegetarian version.