Bacon and Egg Bagel

Cook up a breakfast bagel with just two main ingredients; egg and unsmoked back bacon – in a plain bagel with a runny yolk egg.

All you need to do to make this egg and bacon bagel recipe is cook up the 3 rashers of bacon first in a frying pan with no oil. Then throw them into a bagel before then adding cooking oil and frying the egg until cooked with a runny yolk.

Prep Time: 5 Minutes
Cooking Time: 10 Minutes
Serves: 1

Nutritional Information:

Calories: 503 Fat: 22.3g Salt: 5.4g Carbs: 44.1g Protein: 44.8g Fibre: 2.8g Energy: 2105kJ


  • 1 medium free range egg
  • 1 New York Bakery plain bagels
  • 3 rashers unsmoked back bacon


  • Cut open your bagel and leave to sit on the plate
  • Then in a pre-heated frying pan, throw in 3 bacon rashers and cook for at least 5 minutes – than transfer directly onto the bottom bagel slice
  • In the still hot frying pan, add 1 tablespoon of cooking oil and bring it up to a medium heat, then crack open one egg and begin the frying process
  • Simply cook the egg for at least 4 minutes on a medium heat, but if there is not enough oil to spatula the top yolk, simply cover with a lid to trap the heat
  • When cooked, transfer the egg – draining well over the frying pan – with the spatula and place directly on your bacon
  • Make life a little easier by cutting the bacon and egg bagel in half before serving hot