Recipe: Bacon and Sun-dried Tomato Bagel with Melted Camembert
Bagels are exciting. They really are. Much more exciting than sandwich bread. You would never put as many fancy ingredient combinations between 2 pieces of bread as you would a bagel. I sometimes even reconsider having one for breakfast as I think it might be too decadent!
The filling for this recipe certainly is, Bacon and Sun-dried Tomato Bagel with Melted Camembert, what a way to start the day. Inspired by New York deli-style bagels, this is best consumed with hot tea or strong coffee. I’ve used camembert, but you can also use brie.
Bacon, Sun-dried Tomato and Melted Camembert Bagel
1 bagel, plain or seeded
2 rashes smoked bacon
3 sun-dried tomatoes (or sun-blushed tomatoes)
Camembert cheese or Brie, sliced about 1/2 cm thick
- Fry bacon in a pan until crisp. Drain on kitchen paper to remove fat.
- Cut bagel in half. Lightly toast under the grill on both sides. Remove.
- On the bottom half, layer the bacon, tomatoes and cover with cheese. Place bottom half back under the grill until nicely melted. Serve!