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    Home » Recipes » Brunch Recipes

    Sheet Pan Egg in a Hole Bagels with Prosciutto & Melon

    Published: Apr 1, 2018 · Modified: Jul 7, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Eggs in a hole recipe graphic

    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. 

    Baked eggs in a bagel hole from above

    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.

    Left: Ingredient Flat Lay, Right: Finished Eggs in a Bagel 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.

    Left: Diced bagels on sheet pan, Middle: Sliced bagels with centre removed on a sheet pan, Right: Mayo spread on cut side of bagels

    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.

    Close up of eggs in a bagel hole before being baked

    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.

    Egg in a hole bagel with prosciutto and melon on a green plate with a fork and knife

    Recipe Card

    Overhead of three eggs in a bagel hole on three separate plate

    Sheet Pan Egg in a Hole Bagels with Prosciutto and Melon

    5 from 1 vote
    Philip Lago and Mystique Mattai
    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.
    Servings: 6 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 346kcal | Carbohydrates: 30g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 516mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

    Additional Information

    Course: Brunch, food and drink
    Cuisine: north american
    Servings: 6 servings
    Calories: 346
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Sharlee says

      December 06, 2018 at 2:54 pm

      I've been meaning to make these for a while and finally did it. The recipe was really simple and tasty. The melon is a great touch with the prosciutto. Yum5 stars

      Reply
    2. The Plastic Pine Tree says

      June 21, 2018 at 3:21 pm

      This looks soooo yum ? I’ll definitely have to try it ?

      Reply
      • Chef Sous Chef says

        June 21, 2018 at 3:27 pm

        Definitely give it a try and let us know what you think. It's so easy an a great weekend breakfast.

        Reply
    5 from 1 vote

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