Ingredients:
450g cherry tomatoes, halved
1 tbsp olive oil
4 bagels split
4 large free-range Lion Quality eggs
handful of wild rocket leaves
salt and freshly ground black pepper
method:
- Preheat the oven to 150C/300F/Gas 2. Place the tomatoes cut side up on a baking tray, drizzle over the oil and season. Bake for 35 to 40 minutes or until the tomatoes have shrivelled and ‘dried’ a little.
- Fill a large frying pan with salted water and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for three to five minutes depending on how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper. Meanwhile, toast the bagels under a hot grill.
- To serve, place the bagels on plates, then top each with the tomatoes, a handful of rocket and a poached egg.
