Sheet Pan Bagel Eggs
These Sheet Pan Bagel Eggs are easy and delicious. I tried this recipe when my niece and nephew stayed with us. They gave it two thumbs up!
This recipe is easy enough for weekday or weekend breakfasts. It's also delicious served with freshly sliced avocados. They also travel well if you need to eat breakfast or lunch on the go.
bonCook tools used: Perforated Baking Sheet, Bonmat, Signature Spatula, Mini Round Mold, Pastry Brush, Round Dough Cutters, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pep Rally (choose your favorite pepper)
Ingredients
2 Bagels
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
4 large eggs
Prosciutto or thinly sliced deli ham
FRENCH PANTRY Sel Gris Salt
FRENCH PANTRY Pep Rally Pepper
Instructions
Preheat the oven to 375 degrees F. Place the Bonmat on the Perforated Baking Sheet.
Cut the bagels in half. Using the 2-inch Round Dough Cutter, make the center of each bagel half about 2-inches wide (to hold the egg). Using the Pastry Brush, brush the cut side of each bagel half with 1 tablespoon of the melted butter.
Place the bagel half, cut side down. Brush the remaining butter over the tops of the bagels.
Crack one egg into each bagel hole. Top each bagel with torn pieces of prosciutto or ham. Sprinkle with the Parmesan cheese, and salt and pepper to taste.
Transfer the Perforated 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.