Scrambled Eggs with Crispy Bacon on Bagel

Eggs are an excellent source of protein and very filling when used for breakfast. According to www.eggs.org.au, eggs contain 11 different vitamins and minerals, omega-3 fats and antioxidants. 

Our household is a huge fan of either bacon and eggs (sunny side up) with hash browns or scrambled eggs with whatever ingredients come our way.  One of my simpler favorites are scrambled eggs with caramelised onions, tomato and spring onions.  However, my family prefers a more intense flavour by including crispy bacon.  We have a happy medium with this recipe.  There is never any left over, that's for sure.

Ingredients (Serves 4)

4 rindless slice of bacon, chopped
1 medium red onion, peeled and finely diced
2 garlic clove, peeled and finely chopped
1 chilli, seeded and finely chopped
8 pitted black olives, halved
0.25 cup coriander, finely chopped
6 cubes marinated feta cheese, crumbled
2 tablespoons oil from feta cheese jar
3 slices sun-dried tomato, finely chopped
5 eggs
0.25 cup milk
4 bagels

Method

In a large frying pan heat the feta cheese oil on medium.  Add the bacon, onion, garlic, chilli and olives.  Cook on medium-low until the bacon is crispy.  Add the feta cheese, sun-dried tomato and coriander.  Cook for a further 2 minutes.

Whisk the eggs and milk together, then pour into frying pan.  On low heat stir the egg mixture until just cooked.

In the meantime cut the bagels in half lengthways and toast.  Spread a little margarine on each piece then top with scrambled eggs and cracked pepper.