Bagel Toad-in-the-Hole

Preheat an oven to 375°F (190°C).

Liberally spray a baking sheet with nonstick cooking spray. Set aside.

Using a biscuit or round cookie cutter about 2 1/2 inches (6 cm) in diameter, cut out the center of each bagel half.

In a small bowl, stir together the Parmesan, melted butter and mustard. Using a small spatula, smear the Parmesan mixture on the cut side of each bagel half, working from the outside in to create a small rim on the edges. (This will create a pool of cheese around the edge of the bagel halves while baking.)

Place the bagel halves, cut side down, on the baking sheet about 2 inches (5 cm) apart and 1 inch (2.5 cm) from the edge of the baking sheet to allow enough room for the cheese to pool. Brush the cut sides of the cutouts with melted butter and place them, cut side down on the baking sheet.

Top each bagel half with 2 slices of Canadian bacon and 2 cheese slice halves, tucking them snugly into the hole of the bagel to create a “bowl’ for the egg. Crack an egg into each “bowl” and season with a few grinds of pepper.

Bake until the egg whites are set and the yolk is still slightly runny, about 12 minutes, or until the egg is cooked to your desired doneness.

Remove from the oven and let stand for 2 to 3 minutes. Then, using an offset spatula or fish spatula, slide the spatula under the melted Parmesan and under the bagel to transfer to a plate.

Garnish with chives and serve immediately. Serves 1 to 2.

Williams Sonoma Test Kitchen