Oven-roasted tomato, egg and rocket bagel
Average rating:
Oven-roasting cherry tomatoes gives them a great flavour - making them the ideal ingredient in this breakfast, brunch or lunch dish
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Prep time: 10 mins
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Cooking time: 35-40 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
You can oven-roast the tomatoes a day ahead if you prefer.
- 450g (1lb) cherry tomatoes, halved
- 1tbsp olive oil
- 4 bagels, split
- 4 large eggs
- handful of wild rocket leaves
- salt and freshly ground black pepper
Method
- Preheat the oven to 150°C (300°F, gas mark 2). Place the tomatoes cut side up on a baking tray, drizzle over the oil and season. Bake for 35-40 mins or until the tomatoes have shrivelled and dried a little.
- Fill a large frying pan with salted water and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat. Cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon and drain on kitchen paper. Meanwhile, toast the bagels under a hot grill.
- To serve, place the bagels on four plates, top each with the tomatoes, a handful of rocket and a poached egg. Serve straight away.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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