This bagel is something to get out of bed for – the classically delicious bacon & egg combo that never gets old!
INGREDIENTS
4 Rebel Bakehouse Three Cheese Bagels
8 rashers streaky bacon
1 tbsp butter
8 free range eggs
¼ cup milk or cream
¼ tsp salt
Small handful microgreens
Cracked black pepper
Makes 4 servings
Take 20 minutes to make
METHOD
Grill the bacon in a hot pan for 8 – 10 minutes, until crisp and cooked to your liking. Transfer to paper towels to soak up any excess oil.
While the bacon is cooking, crack the eggs into a mixing bowl, add the milk or cream and salt. Whisk until fluffy.
Melt the butter in a frypan over medium heat. When the butter is completely melted and has stopped foaming, turn the heat down to low and pour in the eggs. Using a spatula or wooden spoon, gently push the scrambled eggs around the pan for about 3 minutes, being careful not to over-stir. Remove from the heat when they are almost cooked but still appear wet.
Place your bagels in a toaster or under a hot grill for around 2 minutes, until just toasted & golden.
To assemble, layer a spoonful of scrambled eggs and 2 rashers of bacon on top of each bagel half. Finish with lots of fresh cracked black pepper and a scattering of microgreens.
