Eggy bagel with streaky bacon recipe

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serves: 2
Skill: easy

Nutrition per portion

Calories 366 kCal 18%
Fat 23g 33%

Swap eggy bread for eggy bagels, delicious with rashers of streaky bacon, cherry tomatoes and fresh thyme.


  • 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


  • 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.

Top tip for making Eggy bagel with streaky bacon

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.

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