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Poached Eggs & Bacon Breakfast Bagel
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Poached Eggs & Bacon Breakfast Bagel

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

Makes 4
Prep Time 10 minutes
Cook Time 5-7 minutes
Easy As
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 bacon rashers
2 cups baby spinach leaves
4 eggs
2 bag els
135 g pottle Mediterranean Tomato, Basil and Avocado Cream Layered Dip
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