Ingredients
Scale
- 4 Everything bagels, sliced in half
- 8 Large eggs
- 4 tablespoons Unsalted butter, softened
- 1 cup Shredded sharp cheddar cheese
- 8 slices Cooked bacon or Canadian bacon (optional)
- Salt and freshly cracked black pepper to taste
- 2 tablespoons Fresh chives, finely chopped
- Optional: Hot sauce or red pepper flakes for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. Slice your everything bagels in half horizontally. Use a small biscuit cutter or a spoon to slightly enlarge the center hole of each bagel half if they are too small; this ensures the egg has enough room to sit comfortably without spilling over the sides.
- Spread a thin layer of softened butter over the cut side of each bagel half. Place the bagel halves on the prepared sheet pan, buttered side up. If you are using bacon, place one slice or piece of Canadian bacon over the hole of each bagel half, pressing it down slightly to create a little “nest.” Carefully crack one egg into the center hole of each bagel half. If some egg white spills onto the pan, do not worry; it will just become a crispy bit of deliciousness.
- Season the top of each egg with a pinch of salt and black pepper. Sprinkle the shredded cheddar cheese generously around the edges of the bagels, leaving the yolks exposed. Slide the pan into the oven and bake for 12 to 15 minutes. At the 12-minute mark, check the eggs; the whites should be set, but the yolks should still be slightly jiggly. Remove from the oven, garnish with fresh chives, and serve immediately while hot.
- Cook Time: 25 minutes