Veggie-topped bagels with poached egg
This is a perfect weekend breakfast
A little cooking is needed, but there’s nothing like the rich smell of cooked food wafting around the house in the morning.
Ingredients - Serves 2 Adults
- 2 bagels, wholegrain if possible
- 2 tablespoons of basil pesto
- 1 large tomato
- ¼ aubergine
- 2 medium eggs
- Salt and pepper to taste
Method
- Slice the tomato and aubergine into slices ½ inch thick
- You want 1-2 slices of tomato and 1-2 slices of aubergine per bagel
- Put the slices on a baking tray and roast them in the oven at 200°C / 400°F / Gas Mark 6 for 5 minutes, turning once
- Put the 2 eggs on to poach, (watch the video below)
- Spread each bagel with 1 tablespoon of basil pesto
- Toast them under the grill until the edges start to brown
- Top the bagels with slices of aubergine, tomato and sit an egg on top and enjoy!
New to cooking?
Serving Suggestions
You can choose brown or wholemeal bagels
If you’re not sure about basil pesto, then try a chutney or relish with this dish instead
All our recipes are nutritionally analysed by our team of experts.
1/2 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (204g) |
| Energy | 757Kj | 1544Kj |
| 180Kcal | 368Kcal |
| Fat | 7.5g | 15.3g |
| (of which saturates) | 1.8g | 3.7g |
| Carbohydrate | 18.9g | 38.6g |
| (of which sugars) | 3g | 6.2g |
| Fibre | 1.7g | 3.5g |
| Protein | 8.5g | 17.3g |
| Salt | 0.7g | 1.4g |
Disclaimer.
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