The OG hole foods, our twist on the classic Sheet Pan Egg in Hole Bagels use a perfectly round bagel, crispy prosciutto, and melon on a sheet pan for the ultimate brunch dish.
Using very few ingredients including bagels bought at the bakery, this one-sheet pan recipe is easier than assembling an egg sandwich. Start by cutting your bagels in half and using a cookie cutter scoop out a bit more of the bagel for a bigger bagel hole. Fun fact: depending on how many you're serving, one bagel can feed two people for brunch, just load up on the additional toppings if necessary.
The next step is to slather the cut side of your bagels with mayonnaise and firmly press them mayo side down onto your sheet pan. You can use butter here but the egg and oil in the mayonnaise allows the bagel to suction to the pan, ensuring the egg doesn't spill out once cracked into the hole. And, using mayonnaise gives a golden griddle to the underside of your bagel contrasting against the fluffy inside of this sweet bread.
Once you've prepped your bagel, line the centre with prosciutto, gently crack your egg into the hole not to burst the yolk and bake for 10 minutes. Depending on the cook of your oven and how runny you like your eggs, the key is to find your sweet spot of grilled bagel to crispy prosciutto and wobbly egg.
Once cooked, slide your egg in a hole bagels onto a plate, top with basil leaves and a few dashes of hot sauce. What you're left with is a dish that uses very few ingredients, a single sheet pan and truly the easiest brunch dish we've ever made, except for our Simple Fried Egg Sandwich. Slicing into your egg in a hole reveals the runny egg yolk paired with the griddled bagel, flavours from the basil, and the sweet + salty combo of prosciutto and melon for the ultimate twist on your childhood favourite.
- 3 bagels sliced in half
- ¼ cup mayo
- 100 g prosciutto
- 6 medium eggs
- ½ cup melon cantaloupe or honeydew, diced
- 1 sprig basil leaves finely torn
- ¼ teaspoon pepper
- Preheat your oven to 400°. Using a circle cookie cutter or cup, cut the center out of the bagels so there is a 2” hole.
- Spread a thick layer of mayo on the cut side of the bagels, then place them cut side down on a baking sheet. Press the bagels down so that the mayo forms a seal between pan and bagels.
- Place a slice of prosciutto around the inside perimeter of the bagel hole, then crack an egg in each hole. Season with fresh ground pepper.
- Place the bagels in the oven and bake for 10 minutes, for a medium yolk. For a soft yolk, cook for 8 minutes and for a firm yolk, cook for 12 minutes.
- To serve, place a spoonful of melon on top of the eggs then sprinkle with basil.