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Nutritional info per serving:

  • Calories: 510
  • Fat: 26.3g
  • Saturates: 11.2g
  • Salt: 2.58g

Wholemeal bagel with bacon, roasted tomatoes and
scrambled eggs

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
  • 100ml milk

Ready in: 40 mins

Serves: 4


  1. 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.
  2. 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.
  3. 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.
  4. Serve each bagel with a spoonful of scrambled eggs, a few roasted tomatoes and onions, plus two slices of crispy bacon

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