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    Tarragon baked eggs with crisp bagel toasts

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    Tarragon baked eggs with crisp bagel toasts

    • Vegetarian
    • Preparation time: 20 minutes, plus standing
    • Cooking time: 25 minutes
    • Total time: 45 minutes, plus standing

    Serves: 4


    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.

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue


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