The OG hole foods, our twist on the classic egg in a hole uses a perfectly round bagel, crispy prosciutto and melon on a sheet pan for the ultimate brunch dish. Trust us, it's the best thing since sliced bread.
When you think back to your childhood, the most memorable dishes are the no-brainers, the ones that are fun and interactive and simply contain the most magic. Take smiley face plating, cereals that turn the milk a certain colour, or my personal favourite, egg in a hole. Even today, I still don't know what makes this dish a funny take on breakfast, but it's one that still put a little childhood back into my meal.
Like donuts, bagels are the original hole foods, and the perfect canvas for a mighty twist on the classic egg in a hole. And while we probably don't need to remind you of the magic of this dish, we're going to tell you anyway because these Sheet Pan Egg in a Hole Bagels are what brunch dreams are made of.
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 really feed two people for brunch, just load up on the additional toppings if necessary.
Tip: 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.
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 center 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 own personal 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. 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.
Chef Sous Chef
Sheet Pan Egg in a Hole Bagels with Prosciutto & Melon
- 3 bagels sliced in half
- ¼ cup mayo
- 100 g prosciutto
- 6 medium eggs
- ½ cup diced melon cantaloupe or honeydew
- 1 sprig basil leaves finely torn
- ¼ tsp pepper
- No.1 | 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.
- No.2 | 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.
- No. 3 | 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.
- No. 4 | 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.
- No. 5 | To serve, place a spoonful of melon on top of the eggs then sprinkle with basil.