Bacon & Maple Sesame Bagels

Swap ins: You can use any toasted bread instead of bagels, and runny honey instead of maple syrup. Back bacon is fine instead of streaky. Leftovers: There shouldn’t be any. Serves 2 Time 15 mins 1 tsp sesame seeds 6 rashers/slices smoked

streaky bacon 2 bagels

1 tbsp maple syrup

100g cream cheese sea salt and freshly ground

black pepper vegetable oil, for frying

Heat a large, non-stick frying pan/skillet over a medium heat and add the sesame seeds. Let them toast for 3–4 minutes until golden, transfer to a small bowl and wipe out the pan. Heat a small drizzle of oil in the pan on a medium-high heat and, once hot, add the bacon. Let it fry, turning occasionally, until deep golden brown and crispy, approximately 7–10 minutes. Meanwhile, halve and toast the bagels, then leave in the toaster to keep warm.

When the bacon is ready, remove from the heat and add the maple syrup and toasted sesame seeds to the pan. As the syrup sizzles, turn the bacon over a couple of times to coat. Spread the cream cheese onto the bagels, sprinkle over a pinch of seasoning, top with the bacon. Serve immediately.