Leek fondue, bacon & eggs bagels

I did this meal last weekend simply based on the fact that I wanted to cook something quick BUT, more importantly, doing a cross between comfort food and a cure for my hangover. For this reason, I would like to blame Matt and Caz and their house warming! Well, I don't blame them as in the end this meal was ace (and the party too of course!!!)!  

The party at Matt and Caz was truly great! Home-made pizzas made from scratch (and thanks a lot for taking my allergies into consideration guys!), garlic bread Matt's style who made the dough himself and Caz oh Caz!!!!!!!!!!! Your cakes!!!!! I still think about them!    
 

So, I don't know if it's the same for you but I noticed that the best way to cure a hangover is to eat, well, let's say it: something GREASSY! I know most our GPs will say it's bad for you blah-blah-blah and yes it is! But let's face it, when you need to choose between eating something unhealthy once in a while or being hungover for the day (sometimes more, but that's another story...) I go for the first option! No doubt!  

Taking that into consideration, I decided that I needed to "incorporate" some form of veg into it (mainly to shut up that little voice saying: Bad Sophie! Bad!) And went for the leek fondue, which was a smart move! Therefore, be ready for this!
 

Ingredients:
- 2 bagels
- 3 small leeks 
- 3 eggs 
- 4 slices of bacon   
- 10cl double cream 
- Butter   
- 1 shopped shallot
 

Method: In a pot on low heat, melt some butter. Add the shallot and the finely chopped leeks. Put the lid on and cook for about 20 mins. The idea is to make the leeks "sweat". Don’t forget to stir on a regular basis.

During that time, you can toast the bagels. Personally I prefer to let them cool down before spreading butter on them.  Fry your bacon in a pan, until crispy. Keep the pan and leave the bacon in the oven on low heat.
 

Beat the eggs with a tiny bit of milk (makes them more creamy) and a bit of grated cheese if you have any. Season to taste and, by using the same pan as the bacon one; start to scramble your eggs. The reason why I kept the same pan is because, like that, my eggs will take a bit of the bacon's flavour. Keep it in the oven.   

By now, your leeks should be all melted. Add the double cream and leave to thicken. Stir. 
   

   
 On one side of the bagel, put half the scrambled eggs, 2 slices of bacon and cover with some leek fondue. Top up with the other half of the bagel and enjoy while it's hot!     


 Ta-Dah!