Method

Halve and lightly toast your bagel. Once toasted spread a little butter on each toasted side. Top the bottom side of the bagel with the slices of ham.

Whisk together two eggs with a pinch of salt and good grinding of pepper. Put 1 tbsp of rapeseed oil in medium (23cm) sized frying pan. Put the pan over a medium to high heat, once the pan is hot add the egg mixture into the pan. Let the egg set slightly before lightly/gently pushing in the edges of the egg mixture so the mixture sets.

Once the mixture is set, separate the final egg, putting the white to once side to use at another time. Add the extra egg yolk to the centre of the omelette, and fold over the four edges to make a little square egg parcel. Sprinkle the grated cheese on top. Add a splash of water to the pan and place a lid over the top. Leave to steam and melt the cheese for 30 seconds.

Once melted, remove the cheesy egg omelette from the pan and place on top of the ham., give a good grinding of pepper and sprinkle of salt. Place the lid of the bagel on top and enjoy the oozing middle!