Jazz up your bagel with tomato, balsamic vinegar, garlic and chives for a really tasty breakfast!
4 ripe plum tomatoes, halved
1 tbsp olive oil
1 tbs balsamic vinegar
1 clove garlic, crushed
2 sprigs fresh thyme leaves picked
2 med organic free-range eggs
1 tbsp white wine vinegar
1 wholemeal bagel, sliced in half
Fresh chives to garnish
1. Preheat the oven to 160c / gas mark 3 then place the tomato halves on a baking tray and drizzle them with the olive oil and balsamic vinegar. Roast for 45–50 minutes.
2. In a deep pan, bring water up to a rolling boil, add the white wine vinegar and crack in the eggs. Turn off the heat and leave to cook for 6-7 mins for a runny yolk, remove from the water and drain any excess water on some kitchen paper.
3. Toast the bagel then top with the tomatoes, poached egg and some fresh chives.
Grams of fat per serving: 12
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.