Brunch Bagel with Egg, Prosciutto, and Garlic Butter Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 22 reviews
A savory and flavorful brunch bagel layered with cheddar cheese, Italian salami, and prosciutto, topped with a baked egg nestled in garlic butter infused with herbs and spices. This recipe combines rich textures and aromatic flavors perfect for a satisfying morning meal.
Total Time:31 minutes
Yield:4 servings
Ingredients
Bagel Layers
4 bagels
4 slices cheddar cheese
4 slices prosciutto
4 slices Italian salami
Garlic Butter Spread
1 ½ tbsp salted butter
1 garlic clove
½ tsp dried oregano
½ tsp chili paprika
A few sprigs fresh parsley
Salt, to taste
Toppings
4 eggs
Additional chili paprika, for sprinkling
Salt, to taste
Instructions
Preheat Oven: Preheat your oven to 375°F. You can also use a fan oven or an air fryer if preferred for baking.
Prepare Garlic Butter: In a blender, combine the garlic, fresh parsley, salted butter, dried oregano, chili paprika, and a pinch of salt. Blend until the mixture is smooth and creamy, creating a flavorful garlic butter spread.
Assemble Bagels: Slice the bagels in half and evenly spread the garlic butter over each half. Layer each bagel half with a slice of cheddar cheese, then a slice of Italian salami, followed by a slice of prosciutto.
Create Egg Holder: Carefully make a small hole in the center of the prosciutto on each bagel half to hold the egg securely during baking.
Add Eggs: Crack one egg into each hole, allowing the egg white to spread slightly but keeping most of the egg centered on the bagel.
Season and Bake: Sprinkle each bagel with chili paprika and salt to taste. Place the bagels on a baking sheet and bake in the oven for 16 minutes, or until the eggs are fully set and the prosciutto is crispy and golden brown.
Cool and Garnish: Remove the baked bagels from the oven and allow them to cool for 3 minutes. Garnish with freshly chopped parsley before serving for a fresh finish.
Notes
For a spicier kick, increase the amount of chili paprika sprinkled on top.
Use a crusty or chewy bagel to better hold the toppings and egg.
If preferred, substitute prosciutto with smoked ham or bacon for a different flavor.
You can prepare the garlic butter a day ahead and refrigerate it to save time.
Carefully crack the eggs to avoid shell pieces in the hole of the prosciutto.
Watch the eggs closely near the end of baking to avoid overcooking.
