Epic egg in a hole

Crispy sausage & oozy cheese

Epic egg in a hole

Serves Serves 1
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 588 29%
  • Fat 32.5g 46%
  • Saturates 13.9g 70%
  • Sugars 5.4g 6%
  • Salt 2.2g 37%
  • Protein 32.1g 64%
  • Carbs 41.3g 16%
  • Fibre 2.8g -
Of an adult's reference intake
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  • 1 bagel
  • 1 large higher-welfare sausage
  • 1 medium free-range egg
  • 30 g Cheddar cheese
  • tomato ketchup and/or brown sauce , to serve (optional)
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  1. Use your thumbs to make the centre hole of the bagel as big as an egg yolk.
  2. Squeeze the sausage out of its skin and press the meat onto one side of the bagel, leaving a gap in line with the hole.
  3. Place the bagel sausage-side down in a large non-stick frying pan on a medium-low heat and cook for 1 minute.
  4. Crack the egg into the hole, season with a pinch of black pepper, then add a splash of water to the pan and cover with a lid. Cook for 8 minutes, or until the sausage has crisped up.
  5. Remove the lid and coarsely grate over half the cheese, then use a fish slice to confidently flip the bagel.
  6. Grate the remaining cheese onto the sausage, pop the lid back on the pan and cook covered on a low heat for 4 more minutes, or until the cheese has melted. Serve with tomato ketchup and/or brown sauce.


Take this as a principle recipe. If you can’t get hold of bagels, swap in a bun or piece of bread – just use good knife skills or a cookie cutter to make a hole in the middle.

You can easily double or triple this recipe, depending on how many you’re feeding. As long as your bagels fit in the pan, you’re golden.