Ah, scrambled eggs, how do I love thee? Let me count the ways…
Yeah, it’s pretty much in all the ways. Fluffy, creamy, well-seasoned scrambled eggs – honestly, I sometimes find myself wondering what could be better. When I go out to a cafe, I often just order scrambled eggs on toast. They’re reliably delicious, filling and oh-so-comforting and homely. My boyfriend makes seriously good scrambled eggs – he’s perfected the art of getting them just gooey and fluffy enough, and I genuinely believe it’s one of the cornerstones upon which our relationship is founded.
So, to summarise this introduction, if it wasn’t clear before, this post’s primary raison d’etre is my love of scrambled eggs 😋 but it also seemed like a good opportunity to review these bagels from Genius. I usually have Hobbs House gluten-free and vegan GiFt bread (wholesome and tasty) but fancied something a bit stodgier as a treat. Consequently, Greg and I decided to cook up a delicious cooked breakfast one weekend to put them to the test! If they tasted good, then great; if not, then the addition of creamy scrambled eggs was sure to save them.
Back in my uni days (as every story of mine starts – it strikes me that I might, just possibly be a bit nostalgic for my time at uni), Greg would make me the most amazing breakfast in bed with fresh bagels from a bakery and scrambled eggs. I also used to just stop in to a bakery and buy one for breakfast on the way in to lectures or the library. Fresh bagels might not be within my reach these days, but I’ve been eyeing up these Genius plain gluten-free bagels in the supermarket for a little while.
They certainly look pretty convincing from the outside – lovely golden brown and with a nice shine – but I was a bit reluctant to indulge as, back when I first got diagnosed with coeliac, I’d tried Udi’s gluten-free bagels and found them disappointingly dry and powdery in comparison with the bagels I’d been used to. Now, however, there’s been three years for the memory of ‘real’ bagels to fade, and I thought I’d try this offering from Genius instead!
In my opinion, the Genius bagel was a big improvement on the powderiness of the Udi bagel I had before – there wasn’t that same unpleasant sawdust like texture. It had a nice flavour and definitely some of the doughiness that you’d expect from a bagel – it wasn’t just a bagel-shaped bread roll. Nevertheless, it was still quite close in texture and, yes, a wee bit dry. You can see how dense the bagels are in the picture below – you probably wouldn’t want to eat one plain like I used to at uni.
However, slice one and pop it in the toaster, and it becomes delicious and chewy, and much more passable as the real thing. It was really very tasty and a nice little treat in comparison with my regular toast. Throw in delicious, creamy scrambled eggs, too – then you’re cooking with gas.
A lazy weekend breakfast: gluten-free bagels and the perfect scrambled eggs
- 2 gluten-free plain bagels, sliced in half
- 4 free-range eggs
- 2 tbsp milk
- Salt and pepper
- Crack four eggs into a bowl, adding in the milk and a good pinch of salt and pepper. Whisk the ingredients together until fully combined.
2. Pop a generous knob of butter into a small frying pan over a low heat, making sure that the butter doesn’t burn. When it’s melted and evenly distributed across the pan, pour in your beaten eggs. Pop your sliced bagels in the toaster at this point, too.
3. Maintaining a low heat, keep stirring the eggs slowly throughout as they begin to cook. To get that nice fluffiness, you need to make sure that they don’t cook too quickly and go rubbery! Take them off the heat just before they look cooked – they should be almost there, but still a little moist and runny. The eggs shouldn’t be fully set, as they’ll cook more once you take them off the heat.
4. Put one bagel half on each plate, and tip the eggs on top, before topping with the other bagel halves. Serve with a hot mug of coffee or freshly squeezed orange juice.
The verdict on Genius gluten-free bagels? If you’re expecting something that tastes like a bona fide gluten bagel, then you’re probably going to be disappointed. If you’re after something that’ll taste a bit indulgent and go beautifully when toasted and served with other breakfast foods (eggs, sausages, avocado, mushrooms, etc) – then go for it!