Everything bagel board

These baked bagels are made with yogurt, which ups the protein and speeds up the cooking process.

Serves 6 • Prep 20 mins • Cook 25 mins

350g plain flour

2tsp baking powder

340g natural yogurt

1 medium egg, beaten

Everything seasoning, for sprinkling (or mix of sesame seeds, dukkah, garlic granules, onion seeds, oregano) 300g tomatoes, on the vine or halved 1 garlic clove, sliced

3tbsp olive oil

75g butter

8 medium free-range eggs

Handful basil, torn

200g streaky bacon

2tsp maple syrup

1 Heat the oven to 180C Fan/gas 6. Mix the flour and baking powder in a bowl with a pinch of salt. Using a round-bladed knife, mix in the yogurt to make a shaggy dough, then knead briefly until smooth.

2 On a floured surface, divide into 6 equal parts. With floured hands, roll each piece into a ball, then shape into bagels by making a largish hole in the middle of each. Transfer to a lined baking tray, brush with the beaten egg, then sprinkle with the seasoning. Bake for 25 mins until golden. 3 Put the tomatoes and garlic in a baking dish, drizzle with the oil, season, then bake alongside the bagels for 25 mins.

4 Rub the butter over the base and sides of a shallow casserole or stainless-steel frying pan; add the eggs and seasoning. Warm over the heat and, as the butter melts, fold the eggs gently, breaking the yolks as they start to cook and ‘scramble’. 5 Stir in the basil leaves. Meanwhile, lay the bacon in a cold non-stick frying pan, then gently heat and fry on both sides. Once crispy, drizzle with maple syrup and keep warm. Serve the bagels, halved, with the eggs, bacon and tomatoes.

Per serving: 634 cals, 35g fat, 14g sat fat, 52g carbs