Baked Egg in a Basket Bagel

Ingredients:

Baked Egg in a Basket Bagel

• 6 tablespoons melted salted butter
• 4 bagels with sprinkles, cut in half horizontally
• 8 medium eggs
• Special equipment: round cookie cutter with a diameter of 5 cm.

Hollandaise sauce

• 220 g unsalted butter
• 3 large egg yolks
• Juice of 2 lemons + more as needed
• 0.5 tsp cayenne pepper

For serving

• 200 g smoked salmon, sliced
• 1/4 cup diced red onion
• 2 tbsp chopped chives
• 2 tbsp capers, drained

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper. Grease the parchment with 2 tablespoons of melted butter.
2. Bagel:
   
   Using a cookie cutter, enlarge the hole in the center of each bagel. Set the cut-out pieces aside. Brush the bagel cut-outs and the cut-out pieces with 2 tablespoons of melted butter.
3. Place the bagels cut-side down on the prepared baking sheet. Center the bagels, cut-side down. Press the bagels down with the palm of your hand to ensure they fit snugly and prevent the eggs from leaking.
4. Brush the tops of the bagels and the cut-out pieces with the remaining 2 tablespoons of butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11–14 minutes, depending on how done you like the yolk: 11 minutes will be runny, while 14 minutes will be set.
5. Hollandaise sauce:
   
   In a small saucepan, melt the butter until it sizzles. Place the egg yolks in a blender and turn on low speed until combined. With the blender running, slowly pour in the hot melted butter. Once all the butter has been added, immediately begin adding the lemon juice.
6. The sauce should be fairly runny. If not, add a little more juice and whisk. Add cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving bowl and cover with foil until serving.
7. Transfer the bagels and cut-out pieces to a serving platter. Arrange the fish around the bagels and sprinkle with red onion, chives, and capers. Serve with warm hollandaise sauce.