Eggy bagel with streaky bacon

Swap eggy bread for eggy bagels, delicious with rashers of streaky bacon, cherry tomatoes and fresh thyme.
Serves: 2
Skill level: Easy peasy


    • 6 rashers streaky bacon
    • 6 cherry tomatoes on the vine
    • 1 large egg
    • 1tbsp whole milk
    • Salt and ground black pepper
    • About 1tsp fresh thyme leaves
    • 1 bagel, halved across
    • Knob of butter or 1tsp oil


    1. Heat a frying pan over a medium heat, add the bacon and cook until crispy, adding the tomatoes after a few minutes to brown them a little. You shouldn’t need to add any oil. When cooked, remove them from the pan and keep warm in a low oven. Remove any remaining fat from pan.
    1. Meanwhile, beat the egg with the milk, seasoning and thyme. Dip the bagel into the mixture, soaking the cut side especially, to use it all up.
    1. Add butter or oil to pan and, when hot, add bagel halves, cut side down, and cook for a few minutes until browning. Turn over and cook base until almost crispy.
    1. Serve each person a bagel half with 3 rashers of bacon and 3 tomatoes.

Feature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 23.0g calories 366(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.