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Tarragon baked eggs with crisp bagel toasts
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2 tsp olive oil
4 large eggs
2 tarragon sprigs, plus extra to garnish
4 salad onions, trimmed and finely sliced (white and green parts kept separate)
4 tbsp single cream
2 wholemeal bagels
1. Preheat the oven to 170˚C, gas mark 3. Divide the oil between 4 large, shallow ramekins and crack 1 egg into each; season. Finely chop the tarragon leaves and sprinkle over the eggs with the salad onion whites. Spoon 1 tbsp cream over each.
2. Set the ramekins in a roasting tin and pour in enough just-boiled water around them to come halfway up the outside of the ramekins. Carefully transfer to the oven and bake for 15-18 minutes, or until the egg whites are just set and the yolks are still soft. Remove from the oven; leave to stand for 5 minutes in the water bath.
3. Meanwhile, preheat the grill to medium. Carefully slice each bagel horizontally into 4 thin rings using a serrated knife; arrange over a large oven tray. Grill for 1-2 minutes on each side, until golden and crisp. Garnish the eggs with the reserved salad onion greens and a little more tarragon. Serve 2 bagel slices per person, to dip into the baked eggs.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.