A sophisticated breakfast bagel balancing savoury smoked bacon, a sweet honey drizzle, and a perfect sunny-side-up egg.
A sophisticated breakfast bagel balancing savoury smoked bacon, a sweet honey drizzle, and a perfect sunny-side-up egg.
367
20.4 g
41.7 g
12.9 g
4.2 g
2.6 g
754.0 mg
30g Fat Free Smooth Cottage Cheese | 16 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
45g (one large egg) Free-Range Eggs | 66 kcal
25g Baby Plum Tomatoes | 5 kcal
40g Smoked Back Bacon | 89 kcal
1g Micro Leaves Herb Mix | 0 kcal
1g Pure Honey | 3 kcal
85g Traditional Bagels | 189 kcal
Toast the Bagel: Slice the bagel in half. Lightly coat a pan with cook-and-spray and toast the inner sides until golden and crisp.
Prepare the Bacon: Place the back bacon in an air fryer. Cook at 180°C for a few minutes until it reaches your desired level of crispiness.
Fry the Egg: In a non-stick pan with a light coating of cook-and-spray, fry the egg sunny-side up until the whites are set but the yolk remains runny. Season with a pinch of salt and pepper.
Spread the Base: Spread the smooth cottage cheese evenly over both toasted halves of the bagel.
Build the Sweet & Savoury Side: Layer the crispy bacon onto one half of the bagel and lightly drizzle with the pure honey.
Assemble and Garnish: Place the sunny-side-up egg on the other half. Top with sliced baby plum tomatoes and a scatter of micro leaves for a fresh finish.
The “Instead” Hack: Swapping butter for fat-free cottage cheese provides a creamy, moisture-rich base that is significantly higher in protein and lower in fat.
Flavour Profile: The small drizzle of honey on the salty smoked bacon creates a gourmet flavour profile usually found in high-end brunch spots.
Travel Notes: If enjoying this on the go, cook the egg over-medium (broken yolk) to prevent a mess, and press the two halves together to create a sturdy breakfast sandwich.
Pro Tip: Use back bacon for a leaner protein option compared to streaky bacon to keep the meal calorie-conscious without sacrificing flavour.
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