This wicked combo is perfect for any time of the day.
INGREDIENTS
4 Rebel Bakehouse Low Carb Original Bagels
8 slices streaky bacon
8 large eggs A splash of milk or cream (optional)
A generous knob of butter
4 tbsp basil pesto
Salt and Pepper to taste
METHOD
Heat a large fry pan over medium-high heat. Add the streaky bacon and cook for 5 – 7 minutes, turning occasionally, until perfectly crispy and golden. Remove from the pan and set aside on a paper towel to drain.
While the bacon is cooking, crack the eggs into a bowl, add a splash of milk if using, and season with salt and pepper. Whisk to combine. Heat a separate non-stick pan over medium-low heat and melt the butter. Pour in the whisked eggs and cook gently, drawing the mixture in from the edges with a spatula to form soft, fluffy curds. Remove from the heat while they are still just slightly runny, as they will continue to cook in the residual heat.
Lightly toast your Rebel Bakehouse Low Carb Bagels. Spread a good spoonful of basil pesto over the toasted bagel halves. Gently pile the soft scrambled eggs over the pesto, then top with the crispy bacon slices. Finish with a pinch of chilli flakes and a scatter of fresh dill.
