||Poached Egg Bagel
1 whole wheat Bagel,
2 large Eggs
1 large Tomato, sliced
2 medium sized cloves Garlic, pressed
Handful of Arugula
2 tbsp Extra Virgin Olive Oil
½ tsp Apple Cider Vinegar
Salt and Pepper to taste
Take a shallow pan and add water. Make sure there will be enough to Preparation Time: 15 minutes
cover the eggs when poaching. Add the vinegar to the water and bring
to a boil.
Slice the bagel in half and toast while the water is boiling. Then add the
pressed garlic to the love oil and mix in well. Brush this across the sliced
side of the bagel which is now toasted.
You can then garnish the bagel with the arugula and the tomatoes.
When the water has boiled, crack/ slide the eggs into the water to
poach. Do not add salt to the water as the egg whites will dissolve.
Leave in the water only for a few minutes until the egg white has
Carefully take out the poached egg with a slotted spatula and leave the
spatula with the egg, briefly on a paper towel to drain the excess water.
Then place on top of your bagel and season with the salt and pepper.
If you’re making more than one bagel and you want to keep everything
warm, you can preheat your oven to a very low temperature and keep
the toasted bagels, sans the garnishing, on a heating rack in the oven.
Serves: makes 2 servings