Photo of Oven roasted tomato, egg and rocket bagel by WW

Oven roasted tomato, egg and rocket bagel

7 - 9
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
Oven-roasting the cherry tomatoes gives them a wonderful concentrated flavour.


Cherry Tomatoes

450 g, (1lb), halved

Calorie controlled cooking spray

4 spray(s)


1 pinch

Egg, whole, raw

4 medium, raw

New York Bakery Co. Sesame Bagels

4 individual


1 portion(s), (handful), wild leaves


  1. Preheat the oven to 150ºC/Fan 130ºC/Gas Mark 2. Place the tomatoes cut side up on a baking tray, mist with cooking spray 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 on how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper.
  3. Meanwhile, toast the bagels under a hot grill.
  4. To serve, place the bagels on four plates, top each with the tomatoes, a handful of rocket and a poached egg. Season and serve straight away.