Eggy bagel with streaky bacon
- 6 rashers streaky bacon
- 6 cherry tomatoes on the vine
- 1 large egg
- 1tbsp whole milk
- Salt and ground black pepper
- About 1tsp fresh thyme leaves
- 1 bagel, halved across
- Knob of butter or 1tsp oil
If you don't have bagels, use a thick slice of day-old bread. If you prefer a sweet version of this, leave out the bacon and tomatoes and sprinkle with sugar or drizzle with honey.
- Heat a frying pan over a medium heat, add the bacon and cook until crispy, adding the tomatoes after a few minutes to brown them a little. You shouldn't need to add any oil. When cooked, remove them from the pan and keep warm in a low oven. Remove any remaining fat from pan.
- Meanwhile, beat the egg with the milk, seasoning and thyme. Dip the bagel into the mixture, soaking the cut side especially, to use it all up.
- Add butter or oil to pan and, when hot, add bagel halves, cut side down, and cook for a few minutes until browning. Turn over and cook base until almost crispy.
- Serve each person a bagel half with 3 rashers of bacon and 3 tomatoes.
Feature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 366(kcal)
- Fat 23.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.