Egg in a Hole Bagel

Egg in a Hole Bagel
  • 25M Total Time

  • 10M Prep Time

  • 10 Ingredients

  • 8 Servings

Feeding a crowd or your family? Try these Egg-in-a-hole bagels! Prep is easy and almost everything can be assembled on one baking sheet.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

  2. Use a 2 or 2 ½ inch round cookie or biscuit cutter to create a larger hole (it should be just big enough for an egg to fit). Spread mayonnaise over cut sides of bagel halves and press firmly, mayo side down, onto the baking sheet.

  3. Stuff a little spinach in the bottom of each hole (this will help hold the egg in) then crack an egg into each center. Season with salt and pepper then top each egg with remaining spinach, capers and roasted red peppers. Bake until egg whites are set and yolk is cooked to preferred doneness, about 12-15 minutes.

  4. For optional garnish: Toss parsley with lemon zest and lemon juice in a small bowl. Use as a garnish just before serving.

  5. Ingredient Note: Save bagel cutouts and toast to enjoy alongside bagels.


    Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 4 whole wheat bagels, halved
  • 8 large eggs
  • 4 tablespoons mayonnaise
  • 1 cup baby spinach, thinly sliced, divided
  • Kosher salt and black pepper, to taste
  • 1 tablespoon capers, rinsed
  • ½ cup jarred roasted red peppers, finely chopped
  • ¼ cup chopped parsley (optional garnish)
  • 1 teaspoon lemon zest (optional garnish)
  • 1 tablespoon lemon juice (optional garnish)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.