Bagel eggs Benedict

Bagel eggs Benedict


2 people made this

About this recipe: Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket.

Hertfordshire, England, UK
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Serves: 4 

  • 2 large tomatoes, halved horizontally
  • salt and pepper, to taste
  • 1 teaspoon white wine vinegar
  • 4 eggs
  • 2 seeded bagels, sliced in half
  • 4 slices roast ham
  • 4 heaped tablespoons hollandaise sauce
  • 50g (2 oz) rocket

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat the grill to high, season the cut sides of the tomatoes and grill for 3 to 4 minutes. Keep warm.
  2. To poach the eggs, bring a deep pan of water to the boil. Pour in the vinegar and break each egg into a separate ramekin. Turn the heat down a little, swirl the water to create a whirlpool and gently pour an egg into the centre of the whirlpool to create a round shape. Cook for 2 to 3 minutes, then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs.
  3. Meanwhile, toast the bagels and top each half with a slice of ham. When the eggs are all done, add a tomato half to each bagel, a poached egg and a spoonful of hollandaise sauce. Serve with a handful of rocket scattered on top.

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