Wholemeal bagel with bacon, roasted tomatoes and scrambled eggs

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.