Oven roasted tomato and rocket bagels

Oven roasted tomato and rocket bagels
  • Serves: 4
  • Prep: 10mins
  • Cook: 35mins

Bagels with oven roasted tomato and rocket. Oven-roasting the cherry tomatoes gives them a wonderful concentrated flavour. You can do this the day before if you prefer, ready to serve for breakfast the next day. 

Ingredients

  • 450g/1lb cherry tomatoes, halved
  • 1 tbsp olive oil
  • 4 bagels, split
  • 4 large British Lion eggs
  • handful of wild rocket leaves
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 150C/Fan 130C/Gas Mark 2. Place the tomatoes cut side up on a baking tray, drizzle over the oil and season. Bake for 35-40mins or until the tomatoes have shrivelled and dried a little.
  2. Fill a large frying pan with salted water and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper. Meanwhile, toast the bagels under a hot grill.
  3. To serve, place the bagels on four plates, top each with the tomatoes, a handful of rocket and a poached egg. Serve straight away.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
190 16.4g 11.6g 9.6g 2.1g 0.7g

Click on the stars to rate this recipe:

3.8 / 5 rating (13 votes)

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