• 4 bacon rashers
  • 2 cups baby spinach leaves
  • 4 eggs
  • 2 bagels
  • 135g pottle Mediterranean Tomato, Basil and Avocado Cream Layered Dip
  1. Grill or pan fry the bacon rashers until they are cooked. Steam the spinach leaves until just wilted. Poach the eggs in a saucepan with gently simmering water, until the whites are set and the yolks are still runny.
  2. Cut bagels in half horizontally and toast.
  3. To serve: Top each half with a bacon rasher, spinach leaves, poached egg and a dollop of Mediterranean Tomato, Basil and Avocado Cream Layered Dip.

Top Tips

When poaching eggs:

  • Make sure the eggs are fresh. Fresh eggs have a thicker white and hold their shape better when poaching.
  • Crack the eggs into a cup before tipping it into the pan.
  • The water in the pan should be at least 5cm deep. Add a dash of vinegar to the water
  • Drop the egg into the simmering water. Do not allow the water to boil. Cook for 3-4 minutes until the white has set and the yolk cooked to your liking.

Swap it out

  • Replace poached egg with scrambled eggs.

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