100g speck or bacon, chopped into lardons
5 slices pepperoni, sliced into strips
1 cup wilted spinach
3 marinated artichoke hearts
½ cup mozzarella cheese, grated
Salt and pepper
Chopped chives, to serve
Chopped dill, to serve
Using a cookie cutter, cut out the inner circle of the bagels.
In a non-stick pan, fry the bacon and pepperoni over medium-high heat until the fat has rendered down.
Toast the bagels in a separate frying pan with a little butter.
Add into the center of each toasted bagel the wilted spinach, the broken up pieces of artichoke hearts, the bacon and pepperoni, then crack an egg over it and sprinkle the cheese on top.
Cook with the lid on until the cheese is melted and egg is cooked to your liking.
Season and serve topped with chopped fresh herbs.