Name: Poached Eggs & Bacon Breakfast Bagel
Prep time: 10 min
Cook time: 7 min
Yield: Makes 4
Ingredients: 4 bacon rashers; 2 cups baby spinach leaves; 4 eggs; 2 bagels; 135g pottle Mediterranean Tomato, Basil and Avocado Cream Layered Dip

Enjoy this cheats version of a café style breakfast bagel by letting the Mediterranean Dip do all the hard work.

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Makes 4

Prep Time 10 minutes

Cook Time 5-7 minutes

Easy

Ingredients

4 bacon rashers

2 cups baby spinach leaves

4 eggs

2 bagels

135g pottle Mediterranean Tomato, Basil and Avocado Cream Layered Dip

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 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.

Step 2

Cut bagels in half horizontally and toast.

Step 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.

Tips

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.