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.
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.