Bagels with eggs in the hole
- Preparation 10 min
- Cooking 15 min
- Servings 2
- Freezing I do not suggest
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Tired of always eating the same things at breakfast? Try these bagels with eggs in the hole! The fresh thyme and grilled Pork Shop sausages add a kick that rocks!
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Ingredients
- 4 big eggs
- 2 multigrain bagels, cut in half
- Butter or margerine
- 65g PEPE sausages from Les Charcutiers Pork Shop, cut in small cubes
- Paprika
- Parmesan shavings
- Fresh thyme
- Salt and ground pepper
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Preparation
- Preheat the oven at 400°F.
- Cut the bagels holes in order to form a nice and big hole. Butter the inside of the bagels.
- In a big oven proof pan at medium-high heat, place the bagels buttered side down and grill for a couple of minutes until nicely colored.
- Meanwhile, in another pan at medium heat, add the sausage cubes and cook for about 3-4 minutes or until lightly crispy. Keep warm.
- Flip the bagels and break in the eggs in the center. Season with salt and pepper and cook for 2 minutes. Place pan in the oven and cook for a couple of minutes until desired doneness. The goal is to have a soft and runny center so do not over cook it!
- Remove from oven and serve in plates. Sprinkle some paprika on the eggs then split the sausage cubes on top. Garnish with parmesan shavings and fresh thyme leaves!
Our sommeliers suggest
Bitter, Riverbend
Once brewed for the workers, this beer will be the an ideal partner for your brunches! Low in alcohol, its notes, with strong cereals, sweet caramel and orange zest taste, will tickle the cereals of the bagel, as well as the flowing egg yolk or the cubes of sausage!
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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