Name: Boursin bagel bake
Total time: 50 min
Yield: Serves 6-8
Ingredients: 6 eggs; 200ml whole milk; 100ml single cream; 2 x 125g tubs Boursin Velvety Garlic & Herbs; 200g thick-cut ham, fat trimmed, diced; 4 spring onions, finely chopped; 6 bagels, split; for the dish butter; chopped to make 2 tbsp chives

6 eggs
200ml whole milk
100ml single cream
2 x 125g tubs Boursin Velvety Garlic & Herbs
200g thick-cut ham
fat trimmed, diced
4 spring onions
finely chopped
6 bagels
split
for the dish butter
chopped to make 2 tbsp chives

Method

step 1
Heat the oven to 180C/fan 160C/gas 4.
step 2
Whisk the eggs, milk and cream, and season well.
step 3
Mix 1½ tubs of the Boursin with the ham and spring onions, then use to sandwich together the bagels. Cut these in half to create semi-circles. Dip the bagel halves into the egg, soaking them well, then put upside-down into a large, round, buttered baking dish. Pour the rest of the egg mixture over and leave to soak for 20 minutes. Just before baking, flip over the bagels so they’re top-side up, spoon over little blobs of the remaining Boursin, then bake for 25-30 mins or until just set and golden. Sprinkle with chopped chives and serve warm.