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Categories:Viewed: 70 - Published at: 7 years ago
Ingredients
- 2 whole Plain Bagels
- 4 whole Eggs
- 1 bunch Baby English Spinach Leaves
- 1 jar Goat Cheese
- 1/2 cups Balsamic Vinegar
- 1 package Pine Nuts
- 1 cup Freshly Grated Parmesan Cheese
Method
- First, prepare the balsamic vinegar. Pour into small saucepan and simmer gently over low heat until reduced by half, and is syrupy.
- Second, toast the pine nuts in a frying pan over low heat. Just heat the pan, throw the pine nuts in, stir until they start to brown, then set aside to cool.
- Cook the spinach. I prefer to put the leaves inside a microwave-safe plastic bag with a splash of water, then microwave on high for a minute until half-wilted. Set aside.
- Poach the eggs. If you're really clever you could do this with a pot of simmering water but if you're me you'll use your electric egg cooker. Once done, set aside and keep warm.
- Toast the bagels lightly. Spread each one with a generous helping of goat's cheese, top with some spinach, then the egg, then some grated cheese. Drizzle the reduced balsamic vinegar decoratively around the bagel on a plate, sprinkle with the pine nuts and serve immediately.
