Breakfast on a Bagel

We only ever very seldom have a cooked breakfast. Usually that treat is reserved for special occasions or if we are on holiday at a B&B.



If we are going to have an egg meal, we usually have it as a light supper instead. That's what works for us at any rate. To each his own, I guess.



This is a really simple and fairly quick light supper if you are so inclined. Softly scrambled eggs . . . (Free range and organic if possible. Happy eggs are delicious eggs.)



Crisp bacon . . . (we have the loveliest bacon here in the UK. I always use dry cure, non smoked.)



Juicy roasted tomatoes and red onion wedges, lightly drizzled with olive oil and balsamic vinegar and sprinkled with fresh thyme leaves . . . (the edges of the tomatoes and onion lightly caramelized and sweet with the flavours of the vinegar and thyme)



All piled onto a freshly toasted whole wheat bagel. Nom! Nom!

A knife and fork meal. What's not to like!!!



*Breakfast on a Bagel*
Serves 4Printable Recipe

Just what it says. A tasty breakfast served on a toasted bagel.

4 medium ripe tomatoes, halved
1 medium red onion, peeled and cut into thin wedges
1/2 TBS extra virgin olive oil
1 TBS good quality Balsamic vinegar
1 TBS fresh thyme leaves and a few sprigs for garnish
8 slices of bacon, smoked or unsmoked, with the rind removed
4 wholemeal bagels, cut in half horizontally
3 TBS butter, at room temperature
8 large free range eggs, beaten
100ml of milk (a generous 1/4 cup)
sea salt and freshly ground black pepper to taste

Preheat the oven to 200*C/400*F/ gas mark 6. Put the tomatoes and onions into a shallow roasting tin. Drizzle with the oil and vinegar. Toss together and then spread out, with the cut side of the tomatoes up. Season well and sprinkle with half of the thyme leaves. Roast for 20 to 25 minutes, until tender. Keep .

Heat the grill to high. Grill the bacon for 3 to 4 minutes, until crisp, turning halways through the grilling. Remove and then toast the bagels under the grill, until golden brown. Spread with half of the butter and keep warm.

Beat together the eggs and milk. Season well. Heat the remaining butter in a nonstick skillet over medium to low heat. Once it begins to foam, pour in the eggs and leave for 30 seconds. Use a wooden spoon to stir briefly, leave to cook again, repeat until the eggs are just set. Remove from the heat.

Serve each bagel on a heated plate with a portion of the scrambled eggs spooned over top, a few roasted tomatoes and onions, and 2 slices of bacon. Sprinkle with the remaining thyme leaves and serve immediately.