Tasty veggie-topped bagels
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Ingredients
- 1 aubergine
- 1 jar basil pesto
- 1 large tomato (beef tomatoes if you can get them)
- 2 eggs
- 4 bagels
- Salt and pepper to taste
Method
This is a perfect weekend a little cooking is needed but there's nothing like the rich smell of cooked food wafting around the house in the morning. You can choose brown or wholemeal bagels. Serves two- Suitable for vegetarians
- Slice the tomato and aubergine into slices inch thick. You want 1-2 slices of tomato and 1-2 slices of aubergine per bagel.
- Brush the slices with a little of olive oil, put them on a baking tray and roast them in the oven at 200 C for 5 minutes, turning once.
- Put the 2 eggs on to poach (or you can fry them in a little olive oil).
- Spread the bagels with about 1 dessertspoon of basil pesto each.
- Toast them under the grill until the edges start to brown.
- Top the bagels with slices of aubergine and tomato and sit an egg on top. Enjoy!
Tip: Vegetables are rich in vitamins and antioxidants. Antioxidants are needed to help protect your body form problems like heart disease and cancer. All vegetables have antioxidants and you should aim to have vegetables (or salad) at two meals a day (or more!).