These super speedy 15-minute Bagel Egg in a Hole are the ideal fuss-free brunch. They’re deliciously savory and flawlessly balanced between carbs, protein, and heart-healthy fats. But, you can easily transform this bagel with egg and cheese into a hearty breakfast sandwich – add anything from breakfast meats or candied bacon to roasted veggies and melty cheeses.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven and prepare baking sheet: Preheat the oven to 375-degrees F. Line a large baking sheet with parchment paper and set aside.
Prep bagel: Cut the bagel in half. Using a 2-inch round cutter or a paring knife, make the center of each bagel half about 2-inches wide (to hold the egg). Brush the cut side of each bagel half with 1 tablespoon of the melted butter.
Start bagel eggs - butter and cheese: Brush half a tablespoon of melted butter onto the parchment paper, greasing two circles the size of bagels. Sprinkle 2 tablespoons of parmesan cheese onto one of circles of melted butter on the baking sheet.
Add bagel halves: Place a bagel half, cut-side-down, directly on top of the cheese. Repeat with the remaining parmesan and bagel half. Use the palm of your hand to firmly press the bagel half into the parmesan cheese and “seal” the bagel to the parchment paper. Repeat with the other bagel half. (Tip: Make sure you press and adhere the bottom of the bagel to the parchment paper – this will prevent the egg from leaking and seeping out in the next step.)
Add eggs: Brush the remaining half a tablespoon of butter over the tops of the bagels. Crack one egg into each bagel hole. Season each egg to taste with salt and pepper.(Tip: If you pressed your bagels down onto the cheese and your eggs still run out a little from under the bagel - don't stress. The whites will congeal and they will bake up just fine.)
Bake: Transfer the baking sheet to the oven. For runny yolks with set whites, bake for about 10-12 minutes. If you prefer a fully set and cooked yolk, bake your bagel eggs for 13-15 minutes.
Meanwhile, make the salsa: To a medium bowl, add the scallions, avocado, lime juice, cilantro, cumin and paprika. Season to taste with flakey sea salt and ground black pepper. Gently toss to thoroughly combine all the ingredients. Taste and adjust for seasoning.
Serve: Transfer your bagel eggs to a serving platter. Top avocado salsa and enjoy!
Notes
Bagel scraps: You can save the bagel cut-out scraps and bake them right alongside your bagel egg in a hole in the oven – just brush them with melted butter first.
Bagel egg sandwich: Follow the recipe, making a bagel-egg-in the-hole with the top bagel half ONLY. Bake the bottom of the bagel – brushed with butter – right alongside. To assemble sandwich, top the plain bagel bottom with a tablespoon or two of avocado salsa. Use a fork to gently smash the avocado. Top with your favorite breakfast sandwich ingredients, such as crispy bacon, ham or smoked salmon, and sliced tomatoes. Top with bagel egg and enjoy.
Nutritional information is an approximation based upon 2 servings (for bagel eggs only - doesn't include optional salsa). Exact information will depend upon the brands of ingredients and precise measurements used.