Over the last week or so (and not every day) I have been treating myself to a home-made breakfast bagel. What even surprised me was how quickly I could cook this before starting work. It certainly helps I don’t need to commute to the office, but even if I did, I am pretty sure I could still cook this, clean the pans and dishes and put them away before heading out.
I take a small frying pan for the bacon and an even smaller frying pan for the fried egg.
Heat on both and then add a little sunflower oil to the bacon pan and more to the little frying pan to ensure that the entire cooking surface of the pan is covered.
Into the larger pan, place two rashes of folded back bacon. I used some oak smoked dry cured air dried back bacon rashers from Sainsburys.
What I liked about the bacon, was that as it was dry cured, it cooked easily in the frying pan without losing lots of liquid that standard supermarket bacon does. If I only had the standard stuff then I would probably grill it, however that takes longer, as I have to wait until the grill warms up.
So having folded the rashers and placed them in the hot frying pan. I crack the free range egg and fry them in the small frying pan.
I then slice the bagel and put it in the toaster.
When I started doing this I used some New York Bakery Co. Bagels, however I also tried and liked the New York Bakery Co. Sourdough Deli Bagels.
I also quite liked the M&S Sourdough Bagels as well.
While the bagel is toasting turn the bacon to ensure it is thoroughly cooked. I also baste the fried egg to speed up the cooking time.
Once the bagel has finished toasting, place the bottom half on a plate, add the rashers of bacon, add the egg. I also like to add a slice of (processed) cheese and then top with the top half of the bagel. You could add sauce if you like that kind of thing.