Wholesome veggie topped bagels complete with poached egg

A little cooking is needed, but there’s nothing like the rich smell of cooked food wafting around the house in the morning.

Preparation time - Five minutes

Cooking time - Five minutes

Serves - Two persons


2 bagels, wholegrain if possible

2 tablespoons of basil pesto

1 large tomato

¼ aubergine

2 medium eggs

salt and pepper to taste

What you will need

Baking tray

Chopping board

Chopping knife



Slice the tomato and aubergine into slices half an inch thick.

You want one or two slices of tomato and one or two 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 six for five minutes, turning once.

Put the two eggs on to poach.

Spread each bagel with one 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.

Serving suggestion

You can choose brown or wholemeal bagels.


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