Wholemeal bagel with bacon, roasted tomatoes and
Tomatoes and red onions roasted with olive oil, balsamic vinegar and thyme give
caramelised, tangy flavours in this basket classic update.
240g vine-ripened Claret tomatoes, halved
1 red onion, cut into thin wedges
½ tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp thyme leaves
8 slices streaky bacon
4 wholemeal bagels, cut in half horizontally
50g butter, at room temperature
8 large eggs, lightly beaten
Ready in: 40 mins
Heat the oven to 200°C/fan 180°C/400°F/gas 6. Put the tomatoes and onion wedges in a roasting tin, drizzle over the oil and vinegar, then toss together so that the tomatoes are cut-side up. Sprinkle with thyme and season well. Roast in the oven for 20-25 minutes until tender. Keep warm.
Heat the grill to high, then grill the bacon for 3-4 minutes, turning halfway, until crisp. Remove, then toast the bagels until golden. Spread with half the butter and keep warm.
Whisk together the eggs and milk; season well. Heat the remaining butter in a non-stick pan over a medium-to-low heat. When it’s sizzling, pour in the eggs and leave for 30 seconds. Using a wooden spoon, stir the eggs briefly, leave to cook again, then stir occasionally until just set.
Serve each bagel with a spoonful of scrambled eggs, a few roasted tomatoes and onions, plus two slices of crispy bacon