Bacon, Egg and Cheese Bagel

• 20 g (1½ strips) Bacon
• 95 g (1 bagel) Plain bagel
• 100 g (2 eggs) Eggs (2 large eggs)
• 60 g raw (2 large egg whites) Egg whites
• 0.3 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 20 g Reduced-fat cheddar, sliced (0.7 oz)
• 5 g Hot sauce (0.2 oz)

You'll need: Non-stick frying pan, Spatula, Bowl, Fork, Toaster, Paper towel.

Method

1. Crisp the bacon

   Lay the bacon in the cold pan, then turn the heat to medium. Cook for 5–6 minutes, turning once, until crisp. Drain on paper towel and pour off all but a thin film of the fat.

   Starting bacon in a cold pan melts the fat slowly, so it crisps evenly without burning.

2. Toast and scramble

   Toast the bagel. Beat the eggs and egg whites with the salt and pepper, pour them into the bacon pan over medium-low heat and fold gently for about 2 minutes, until just set with no runny egg. Fold them into a square about the size of the bagel.

   Cooking the eggs in the bacon pan gives them a smoky flavor for free.

3. Melt the cheese

   Turn the heat to low, lay the cheddar on the eggs and cover the pan for about 1 minute, until melted.

   No lid? A plate upside down over the pan works just as well.

4. Stack the bagel

   Slide the cheesy eggs onto the bottom of the bagel, add the bacon, shake on the hot sauce and close it.

   Wrap it in foil for 1 minute before eating. The cheese and bagel meld like a deli sandwich.

Swaps

• Bacon → Turkey bacon, 30 gLeaner, with a little less crunch.
• Plain bagel → English muffinAbout 100 kcal fewer.