Baked Bagel Egg-In-The-Hole

This delicious and easy Baked Bagel Egg-in-the-Hole is the perfect brunch upgrade, combining crispy bagels, runny eggs, and creamy homemade hollandaise. It’s a quick yet indulgent meal, made with simple ingredients you likely have on hand. Plus, the smoked salmon, capers, and chives add a fresh, savory twist that elevates every bite!

Recipe Ingredients:

Baked Bagel Egg-In-The-Hole:

• 6 tablespoons salted butter, melted
• 4 everything bagels, halved
• 8 medium eggs
• Kosher salt and freshly ground black pepper

Hollandaise:

• 2 sticks (16 tablespoons) unsalted butter
• 3 large egg yolks
• Juice of 2 lemons, plus more if needed
• 1/2 teaspoon cayenne pepper
• Kosher salt

Garnish:

• 8 ounces smoked salmon, sliced
• 1/4 cup diced red onion
• 2 tablespoons chopped chives
• 2 tablespoons capers, drained

How To Make Baked Bagel Egg-In-The-Hole?

1. Preheat the oven: Preheat to 190°C / 375°F and line a baking sheet with parchment paper. Brush with 30g / 2 tbsp of melted butter.
2. Prepare the bagels: Using a 5cm / 2-inch round cutter, make the center hole of each bagel half larger (save the cutout pieces). Brush the cut sides of the bagels and cutouts with 30g / 2 tbsp of melted butter.
3. Arrange on the baking sheet: Place bagels cut-side down on the prepared sheet. Arrange the cutout pieces in the center, also cut-side down. Press the bagels slightly to ensure they are in full contact with the baking sheet—this prevents the eggs from leaking out.
4. Add the eggs & bake: Brush the tops of the bagels and cutouts with the remaining 30g / 2 tbsp butter. Crack 1 egg into each bagel hole, then season with salt and pepper. Bake for 11–14 minutes—11 minutes for runny yolks, 14 minutes for firm yolks.
5. Make the hollandaise sauce: In a small saucepan, melt the butter until sizzling. In a blender, add the 3 egg yolks and blend on low. Slowly stream in the hot butter while blending. Once fully combined, add the lemon juice, cayenne, and salt. If the sauce thickens too much, add a little more lemon juice and blend again. Cover and keep warm until serving.
6. Assemble & serve: Transfer the bagels and cutouts to a serving platter. Arrange the smoked salmon, red onions, chives, and capers around the bagels. Serve with warm hollandaise sauce on the side.

Recipe Tips:

• Press the bagels down firmly: Make sure the bagels are pressed flat against the baking sheet so the eggs stay in place and don’t leak out while baking.
• Use fresh eggs for the best texture: Fresh eggs hold their shape better and give you a perfect yolk that doesn’t spread too much.
• Warm the butter before adding to the hollandaise: The butter should be hot but not browned—this helps create a smooth, creamy sauce without it splitting.
• Adjust the hollandaise consistency: If the sauce is too thick, add a little extra lemon juice or warm water and blend again to make it silky.
• Bake bagels according to your egg preference: For runny yolks, bake for 11 minutes; for firm yolks, bake for 14 minutes. Keep an eye on the oven for perfect results!

How To Store & Reheat Leftovers?

• Refrigerate: Let the Baked Bagel Egg-in-the-Hole cool to room temperature. Store in an airtight container in the fridge for up to 2 days.
• Reheat: Place the bagels on a microwave-safe plate and cover with a damp paper towel. Heat in 10–15 second bursts to avoid overcooking the eggs.

Nutrition Facts

• Calories: 538
• Total Fat: 40 g
• Saturated Fat: 22 g
• Carbohydrates: 30 g
• Dietary Fiber: 2 g
• Sugar: 5 g
• Protein: 18 g
• Cholesterol: 323 mg
• Sodium: 588 mg

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