Oven roasted tomato, egg and rocket bagel
7 - 9
PersonalPoints™ per serving
Oven-roasting the cherry tomatoes gives them a wonderful concentrated flavour.
450 g, (1lb), halved
Calorie controlled cooking spray
Egg, whole, raw
4 medium, raw
New York Bakery Co. Sesame Bagels
1 portion(s), (handful), wild leaves
- 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.
- 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.
- Meanwhile, toast the bagels under a hot grill.
- 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.