Bagel Toad-In-The-Hole

This week I’m focusing on fun breakfast ideas. The first entry is a Bagel Toad-In-The-Hole.

The idea here is to use the pre-existing bagel hole instead of the classic slice of bread with a hole cut into it.

Pre-heat your oven to 375°.

Melt a tablespoon of Kerrygold butter in a small skillet. While it melts, add a smashed clove of garlic and a sprig or two of fresh thyme. Rosemary would be good too, I’d think. Stir to infuse the butter with the garlic and thyme. Place in half of the bagel to coat the cut side. You could brush some on the top if you’d like. I used Dave’s Killer Plain Bagels. Lender’s holes are too small and Thomas’s are too sweet for me.

Place the bagel halves on a baking sheet lined with parchment paper.

Cover with a thin slice of ham, I used Black Forest. Press into the center to make room for the egg. Thin slice some cheese, I used a lactose-free Gruyère, but you can use anything you like. Place these around the hole.

Crack an egg into a bowl, and carefully pour it into place. Crack some fresh ground black pepper on top.

Slide the tray into the oven. Mine looked pretty good at 15 minutes, but I did hit it with a high broil for about a minute to crisp-up the cheese. Garnish with chopped parsley.