Bagels with eggs in the hole

Name: Bagels with eggs in the hole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Québécoise
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

Preparation 10 min
Cooking 15 min
Servings 2
Freezing I do not suggest

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Ingredients
Preparation
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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

A low-alcohol bitter was the workers' beer; it's also a breakfast beer. Its notes of grain, mild caramel and orange zest go after the toasted bagel, the runny yolk and the diced salami. Light enough for a Saturday morning, tasty enough not to be decorative. See the product

Bernard-Massard Cuvée de L'Écusson Brut

Luxembourg

The Bernard-Massard Cuvée de L'Écusson Brut is a fruity, lively sparkling wine from Luxembourg that turns an ordinary brunch into a small party. Its freshness cuts through the egg yolk, the butter and the saucisson, and the Parmesan and thyme hold up fine. You don't need champagne to make it feel like Sunday. See the product

*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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