Bacon and egg bagel
We had bacon and egg bagels for breakfast last Saturday morning.
Jac toasted and lightly buttered the bagels and fried the bacon and eggs. A little tomato sauce – perfect!
Jac used egg rings to keep the eggs neat and round. She cooked the eggs so that the yolks weren’t hard or powdery, but they weren’t runny either; they were soft and gooey and a beautiful vivid orange. Sorry I didn’t get a photo of the yolk – I’m dedicated to my food photography, but sometimes I have to just eat, you know?
Toasted bagel sandwiches are hard work to eat! They were hard work to bite as well as chew. But they were delicious.
I may be running a little late with posts over the weekend and early next week. We’re having a short break away this weekend, staying at a nice hotel – more details in a future post, of course. There should be some good eating and hopefully a little room service! :)