Creamy Parm Egg Bagel with Bacon
Whisk together the eggs and good grinding of black pepper. Toast your bagels.
Put your bacon into a non-stick pan with a small glug of oil, cook for 10 mins until very crispy. Take the bacon out and set it aside on some paper towels. Clean the pan and remove the oil.
Put the heat on a low setting and add in the butter and your eggs – don’t add any salt at this point.
Turn the eggs very gently in the pan, grating in parmesan as you fold them so the cheese is all gently layered in. Keep this on a very low heat for 5 mins until it's just set.
Schmear the bagels with a thick layer of cream cheese.
Chop up the bacon into small pieces along with your parsley.
Top the bagel with your scrambled egg, bacon, parsley and sprinkle of flaky sea salt.