Epic breakfast bagel
The breakfast bagel just got better – nutty mushrooms, garlic, soft cheese, a handful of watercress and an epic Enriched egg. This bagel is boosted by vitamins and minerals, but every bite feels every inch of indulgence. It’s worth getting up for!
10 minutes
Serves 1
Nutritional Information
| Calories | 421 |
| Protein | 20.6g |
| Fat | 19g |
| of which saturates | 3.9g |
| Carbohydrates | 40.5g |
| of which sugars | 7.4g |
| Fibre | 8.8g |
Ingredients
- 1 tablespoon olive oil
- 100g chestnut mushrooms, sliced
- 1 garlic clove, finely sliced
- 1 wholemeal bagel, halved
- 1 Enriched egg
- 2 tablespoons light soft cheese
- A handful of watercress, woody leaves removed
Method
- Heat half of the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5 minutes, until starting to soften. Add the garlic and fry for a further 2-3 minutes, until golden.
- Wipe the frying pan clean with a little kitchen roll, add the remaining oil and fry the egg to your liking.
- Toast the bagel and spread both cut sides with cream cheese. Top with the mushrooms, watercress, and fried egg. Serve immediately.
