QUICK WINS
Loaded BLT Breakfast Bagel
A toasted breakfast bagel packed with bacon, egg, cheddar, tomato and aioli.
EASY
15 MINS
SERVES 2
ABOUT THE RECIPE
Dad used to make me a version of this growing up, so a BLT breakfast bagel will always feel like a proper treat. Bacon, egg, tomato, lettuce, cheddar, cream cheese and aioli all get packed into one toasted bagel. Not a light breakfast, clearly, but very much the point.
THE RECIPE
Ingredients
2 bagels (plain, sesame or everything)
4 rashers streaky bacon
2 eggs
40 g cream cheese
30 g aioli
4 leaves butter lettuce
2 slices cheddar or tasty cheese
1 tomato, thickly sliced
Method
1.
Toast the bagel halves until golden and lightly crisp. Set aside to cool slightly so they’re warm but not hot.
2.
Heat a non-stick frying pan over medium heat and cook the streaky bacon until beautifully crispy. Remove and drain on paper towel.
3.
Using the bacon fat in the pan, fry the eggs to your preferred doneness.
4.
While the eggs are cooking, begin assembling the bagels.
5.
Divide the cream cheese evenly between the two bottom bagel halves and spread smoothly. Divide the aioli evenly between the two top halves.
6.
On each bagel, layer two butter lettuce leaves over the cream cheese, followed by one slice of cheddar.
7.
Cut the bacon rashers in half and divide evenly between the two bagels, layering over the cheese.
8.
Top each with a fried egg, then add two to three thick slices of tomato.
9.
Finish with the top half of the bagel and serve immediately while warm.
SAMANTHA'S NOTES
Cool the bagel slightly
Cook bacon slowly
Add a kick
Let the toasted bagel cool for a minute before spreading the cream cheese. It keeps the texture creamy instead of melting straight into the bread.
Cook the bacon over medium heat so the fat renders properly. It takes a little longer, but gives you a much crispier finish.
A pinch of cracked black pepper or a drizzle of hot sauce works beautifully here if you want the bagel to feel a little sharper.
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