This baked bagel egg-in-a-hole recipe by The Pioneer Woman is a fun and tasty breakfast dish. Made with everything bagels, it’s topped with smoked salmon, onion, and capers, and finished with a rich hollandaise sauce. Perfect for a special brunch!
Ingredients Needed:
For The Bagel Egg-in-the-hole:
- 6 Tablespoons Melted Salted Butter
- 4 Everything Bagels, Halved
- 8 Medium Eggs
- Kosher Salt And Freshly Ground Black Pepper
For The Hollandaise:
- 16 Tablespoons Unsalted Butter (2 Sticks)
- 3 Large Egg Yolks
- Juice Of 2 Lemons
- 1/2 Teaspoon Cayenne Pepper
- Kosher Salt
For Garnish:
- 8 Ounces Sliced Smoked Salmon
- 1/4 Cup Diced Red Onion
- 2 Tablespoons Chopped Chives
- 2 Tablespoons Drained Capers
How To Make Bagel Egg In A Hole:
- Prepare the Oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper and brush it with 2 tablespoons of melted butter.
- Cut the Bagels: Use a 2-inch round cutter to remove the center of each bagel half, making the hole larger. Save the cutout pieces. Brush the cut side of the bagels and cutouts with 2 tablespoons of melted butter.
- Arrange Bagels on the Baking Sheet: Place the bagels cut-side down on the prepared baking sheet, lining up the cutout pieces in the center. Press down with your palm to ensure they make contact with the baking sheet.
- Add Butter and Eggs: Brush the tops of the bagels and cutouts with the remaining butter. Crack an egg into each bagel hole and season with salt and pepper.
- Bake the Bagels: Bake for 11 to 14 minutes, depending on your preferred egg doneness. For runny yolks, bake for 11 minutes, and for fully cooked yolks, bake for 14 minutes.
- Make the Hollandaise Sauce: In a small saucepan, melt the unsalted butter until sizzling. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. Slowly drizzle the hot butter into the blender while blending until smooth. Adjust the seasoning with salt and more lemon juice if needed.
- Serve and Garnish: Top each bagel with smoked salmon slices, diced red onion, chopped chives, and capers. Drizzle with hollandaise sauce and serve immediately.
Recipe Tips
- Press Bagels Firmly: Make sure to press the bagels onto the baking sheet firmly. This prevents the eggs from leaking out of the hole before they cook.
- Control Egg Doneness: Keep a close eye on the baking time. If you want a runny yolk, bake for exactly 11 minutes. If you prefer a fully cooked yolk, go for 14 minutes.
- Keep Hollandaise Warm: After making the hollandaise sauce, keep it warm by placing the blender or bowl in a warm water bath. This prevents it from thickening too much before serving.
- Cut Bagel Holes Larger: Don’t skip making the bagel hole bigger with a cutter. This step is important to give enough space for the egg to sit perfectly.
- Add Salmon Last: Add the smoked salmon as the final garnish after baking. This keeps it fresh and prevents it from drying out in the oven.
How To Store & Reheat Leftovers
Storing: Place leftover bagel egg-in-a-hole in an airtight container and store it in the refrigerator. It will stay fresh for up to 2 days.
Reheating: To reheat, preheat your oven to 300°F (150°C) and warm the bagels for about 10 minutes until heated through. Alternatively, you can reheat them in a microwave for 1-2 minutes, but the bagels may become softer.
Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 536
- Total Fat: 40 g
- Saturated Fat: 23 g
- Carbohydrates: 29 g
- Dietary Fiber: 2 g
- Sugar: 5 g
- Protein: 18 g
- Cholesterol: 323 mg
- Sodium: 588 mg
Try More Pioneer Woman Recipes:
Pioneer Woman Bagel Egg In A Hole
Description
This baked bagel egg-in-a-hole recipe by The Pioneer Woman is a fun and tasty breakfast dish. Made with everything bagels, it’s topped with smoked salmon, onion, and capers, and finished with a rich hollandaise sauce. Perfect for a special brunch!
Ingredients
For The Bagel Egg-in-the-hole:
For The Hollandaise:
For Garnish:
Instructions
- Prepare the Oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper and brush it with 2 tablespoons of melted butter.
- Cut the Bagels: Use a 2-inch round cutter to remove the center of each bagel half, making the hole larger. Save the cutout pieces. Brush the cut side of the bagels and cutouts with 2 tablespoons of melted butter.
- Arrange Bagels on the Baking Sheet: Place the bagels cut-side down on the prepared baking sheet, lining up the cutout pieces in the center. Press down with your palm to ensure they make contact with the baking sheet.
- Add Butter and Eggs: Brush the tops of the bagels and cutouts with the remaining butter. Crack an egg into each bagel hole and season with salt and pepper.
- Bake the Bagels: Bake for 11 to 14 minutes, depending on your preferred egg doneness. For runny yolks, bake for 11 minutes, and for fully cooked yolks, bake for 14 minutes.
- Make the Hollandaise Sauce: In a small saucepan, melt the unsalted butter until sizzling. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. Slowly drizzle the hot butter into the blender while blending until smooth. Adjust the seasoning with salt and more lemon juice if needed.
- Serve and Garnish: Top each bagel with smoked salmon slices, diced red onion, chopped chives, and capers. Drizzle with hollandaise sauce and serve immediately.
Notes
- Press Bagels Firmly: Make sure to press the bagels onto the baking sheet firmly. This prevents the eggs from leaking out of the hole before they cook.
- Control Egg Doneness: Keep a close eye on the baking time. If you want a runny yolk, bake for exactly 11 minutes. If you prefer a fully cooked yolk, go for 14 minutes.
- Keep Hollandaise Warm: After making the hollandaise sauce, keep it warm by placing the blender or bowl in a warm water bath. This prevents it from thickening too much before serving.
- Cut Bagel Holes Larger: Don’t skip making the bagel hole bigger with a cutter. This step is important to give enough space for the egg to sit perfectly.
- Add Salmon Last: Add the smoked salmon as the final garnish after baking. This keeps it fresh and prevents it from drying out in the oven.
Pioneer Woman Bagel Egg In A Hole