A little cooking is needed, but there’s nothing like the rich smell of cooked food wafting around the house in the morning.
Preparation time - Five minutes
Cooking time - Five minutes
Serves - Two persons
Ingredients
2 bagels, wholegrain if possible
2 tablespoons of basil pesto
1 large tomato
¼ aubergine
2 medium eggs
salt and pepper to taste
What you will need
Baking tray
Chopping board
Chopping knife
Saucepan
Method
Slice the tomato and aubergine into slices half an inch thick.
You want one or two slices of tomato and one or two 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 six for five minutes, turning once.
Put the two eggs on to poach.
Spread each bagel with one 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.
Serving suggestion
You can choose brown or wholemeal bagels.
