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Cinnamon & Raisin Bagels with Buttery St Ewe Eggs, Spinach, Chilli Sauce & Cornish Sea Salt
Here's a Real Bank Holiday Late Morning, Breakfast Treat or One to Think About For Weekend Brunches!
Instructions
  1. Heat the butter in a non-stick frying pan on a medium heat and when the butter starts to simmer or turn slightly golden, add the handful of spinach.
  2. Whisk the eggs gently in a bowl with a fork.
  3. When the spinach becomes slightly soft, pour the eggs into the pan. As the egg starts to cook, slowly fold the edges into the middle, creating a ‘folded omelette’ shape, until the eggs are fully cooked through. You can cook them ‘softer’ or more well done depending on your preference.
  4. Toast and butter the bagel, portion the eggs & spinach on to each one, adding the chilli sauce and sea salt to taste. Enjoy this savoury and sweet delight!
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