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Wholemeal bagel with bacon, roasted tomatoes and scrambled eggs

  • Timer Prep 10 min
    Cook 30 min
  • Chart 510.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut the red onions into thin wedges. Cut the wholemeal bagels in half horizontally. Lightly beat the eggs. Halve the vine tomatoes.

Method

  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Put the tomatoes and onion in a roasting tin, drizzle over the olive oil and vinegar, then toss together so that the tomatoes are cut-side up.
  3. 3 Sprinkle with thyme and season well. Roast in the oven for 20-25 minutes until tender then keep warm.
  4. 4 Heat the grill to high, then grill the bacon for 3-4 minutes, turning halfway, until crisp.
  5. 5 Remove, then toast the bagels until golden.
  6. 6 Spread the bagels with half the butter and keep warm.
  7. 7 Whisk together the eggs and milk; season well.
  8. 8 Heat the remaining butter in a non-stick pan over a medium-to-low heat. When it’s sizzling (but not turning brown), pour in the eggs and leave for 30 seconds.
  9. 9 Using a wooden spoon, stir the eggs briefly, leave to cook again, then stir occasionally until just set. Remove from the heat.
  10. 10 Serve each bagel with a spoonful of scrambled eggs, a few roasted tomatoes and onions, plus two slices of crispy bacon.
  • Average per serving
  • Calories 510.0kCal
  • Fat26.3g
  • Saturated11.2g
  • Salt2.58g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg