Set your oven to 375°F (190°C). If you’ve got a fan oven or an Air Fryer, those work too! Just keep an eye on your cooking time every oven’s got its own personality.
Make the Garlic Herb Butter. In a blender or food processor, toss in: 1 garlic clove, a few parsley sprigs, 1 ½ tbsp salted butter, ½ tsp oregano, ½ tsp chili paprika, pinch of salt.
Blend until it’s creamy and well-mixed. It should smell incredible. Try not to eat it with a spoon (I mean, you could… but we’ve got bagels waiting).
Assemble the Bagels. Slice your bagels in half and lay them open-faced on a baking sheet.
Spread a generous layer of that garlic butter on each half don’t be shy here, we’re building flavor!
Next, layer like this: Slice of cheddar cheese, Slice of Italian salami, Slice of prosciutto.
Here comes the fun part use a spoon to gently make a little “nest” in the prosciutto. That’s where your egg is going to sit, so give it a little space in the center.
Carefully crack an egg into each little prosciutto nest. It’s okay if the egg white spills a bit it’ll firm up in the oven, promise. The goal is to keep the yolk as centered as possible, but honestly, perfection is overrated. It’s homemade, not a photoshoot.
Sprinkle each one with a pinch of chili paprika and salt.
Pop the baking sheet into your preheated oven and bake for 13–16 minutes. You’re looking for: Set egg whites, yolks still a little soft (unless you like them fully cooked your call!), crispy, golden prosciutto.Pro tip: If you like your yolks runny, check them at 13 minutes. If you like them fully cooked, go the full 16. Let them cool for 2–4 minutes (this also gives the egg time to settle a bit). Sprinkle with fresh parsley for that lovely green contrast and a little extra brightness.
Then? Serve ‘em up!
