Bagels make a perfect breakfast whether you fancy something sweet or savoury first thing in the morning! Today we are sharing one of our favourite breakfast combinations. We served lightly toasted bagels, with some cream cheese and asparagus fried in salted butter. We then topped it with a lovely poached egg and basil Pistou - a French cousin of Italian Pesto. It's Delicious!
Start by preparing pistou. Place finely chopped garlic and basil in a pestle and mortar (or a food processor) and bash (blitz) into a paste. Add olive oil and season with salt and pepper.
Cut the bagel in half and toast lightly in a toaster or under the grill.
Spread 1/2 tbsp of cream cheese on each of the halves.
Melt the salted butter in a large frying pan. Add the asparagus tips and fry on medium heat for about 4 minutes, shaking the pan once in a while. Your asparagus should soften but still retain lots of the crunch.
In the meantime, poach two eggs. If unsure, there's a link to the method in the notes below.
To serve, top the bagel with cream cheese with asparagus and a poached egg, scatter parmesan shavings and drizzle with basil pistou. Use the other half of the bagel to mop up runny yolk and pistou afterwards!