Breakfast bagels are a wonderful start to the day. These fresh and delicious bagels topped with creamy ricotta, herby pesto, sweet tomatoes and crisp micro herbs really kick the day off right.

Bagels are such a versatile option for breakfast. The chewy texture and lightly sweetened flavour lends itself to any number of topping options. We love them with salmon, cream cheese and capers just as much as we do with PB&J. But this pesto, ricotta and tomato version is fast becoming our favourite. The way the flavours marry together is no surprise. But its the addition of micro-herbs (or sprouts) that take these to another level and make for a super fresh and delicious start to the day.

Fresh is best

First, you must start with the freshest ingredients. The purest in me would like to make my own ricotta and pesto, and even my own bagels because I love to bake bread. And one day I promise I will. But for now, between work and kids and other commitments there just isn’t time. Plus there are many excellent options available at the supermarket or specialist grocery store.

Be sure to get actual pesto rather than a pesto dip. It has a much cleaner herb flavour that will go beautifully with the ricotta and tomato. While I prefer basil pesto in this recipe, there are plenty of great options so you really can choose your favourite. This super green vegan kale pesto from Minimalist Baker is divine and would be a great option on these breakfast bagels.

Don’t be shy!

Most importantly, be generous with your toppings! These are breakfast bagels after all – the most important meal of the day! Creamy pillows of ricotta, balanced with puddles of herb filled pesto. Top that with sweet and juicy tomatoes. Then, add a little bite with some lightly dressed micro herbs or spouts. Breakfast bagel perfection!