Sheet Pan Egg in a Hole Bagels with Prosciutto and Melon
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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Brunch, food and drink
Cuisine: north american
Keyword: Breakfast, Eggs, Real Food
Servings: 6 servings
Calories: 346kcal
- 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.
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