Prep Time:5 mins
Understanding food allergies and intolerances
Veggie-topped bagels with poached egg
Cooking Time:5 mins
Serves:2 Adults
Cost:Low
A little cooking is needed, but there’s nothing like the rich smell of cooked food wafting around the house in the morning.
Ingredients
- 2 bagels, wholegrain if possible
- 2 tablespoons of basil pesto
- 1 large tomato
- ¼ aubergine
- 2 medium eggs
- salt and pepper to taste
Method
- Slice the tomato and aubergine into slices ½ inch thick
- You want 1-2 slices of tomato and 1-2 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 6 for 5 minutes, turning once
- Put the 2 eggs on to poach, (watch the video below)
- Spread each bagel with 1 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!
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Saucepan
Serving suggestions
You can choose brown or wholemeal bagels.
If you’re not sure about basil pesto, then try a chutney or relish with this dish instead
