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Jessica’s Bagel Baskets




Source of Recipe


Inspired by the Moribyan blog


Recipe Introduction


Jessica made these for dinner one night. Absolutely delicious – completely qualifies as comfort food! You can make these for any number of people. I doubt anyone could eat more than one of these – so, one bagel takes one egg and one piece of ham. She recommends that these are served with a green salad with a light vinaigrette, some kind of potato (she used hash brown patties) and additional cream cheese for the bagel bottom.


Recipe Link: https://moribyan.com/eggs-in-a-bagel-hole/

List of Ingredients




Bagels – ET, sesame, onion, garlic - UNSLICED
Herbed cream cheese
Shredded sharp Cheddar cheese
Ham (we used coppa, but thin-ish country ham would work too)
Eggs (medium eggs work best)
S&P
Jo’s Vitamix hollandaise sauce (see sauce section)
Chives (optional)


Recipe



Heat oven to 400F and line a half sheet pan with parchment paper. Slice bagels so that the top is a bit thicker than the bottom. Use a 1 1/2-inch (approximate) ring mold, make a hole in the center of the bagel top. Remove the center and save it.

Soften your cream cheese (either sit it out for a while or use the microwave). Schmear the bottom of the bagel top with the cream cheese. Place a thick layer of shredded cheese in a circle the size of your bagel on the parchment paper (thick enough that you can’t see the paper through the cheese) – a larger ring mold is good for sizing this – and place the bagel top on it (cream cheese side down).

Tuck the ham into the hole you cut so that it forms a rough cup, tearing/cutting pieces to fit, as needed. Crack an egg into the “cup” formed by the ham(you might want to crack it into a ramekin first and then pour into the “cup”). Sprinkle with some freshly cracked black pepper and some additional shredded cheese around the yolk (and leaving the yolk exposed). Place the bagel bottoms and the center of the bagel that you cut out on the baking sheet and place in the oven.

Take the center pieces and the bagel bottoms out when toasted to your liking. The egg filled bagel tops should take from 12-16 minutes to be done. It depends on how you like your eggs – give the pan a little shimmy or put the tip of a sharp knife into the white to test.


Place on plate, serving the bottom and cut out round beside the egg-filled bagel top. Ladle on some hollandaise and chives, if you like. Salt, as needed – this will depend on your bagel and how salty your ham is.