Ultimate brunch bagels - two ways
New ideas on a bagel that have my vote! VP
Serves: 4 (or more) INGREDIENTS:
CARAMELISED ONION AND AVOCADO:
Butter
4 eggs
265g Gouda
4 bagels
Caramelised onion chutney
2 avocadoes
Rocket
HALLOUMI AND MINT:
225g halloumi
Fresh mint
Plain yoghurt
1 lemon
4 bagels
Sundried tomato paste
Rocket
METHOD:
CARAMELISED ONION AND AVOCADO:
● Heat a teaspoonful of butter in a frying pan until it foams slightly. Crack an egg into a bowl and beat, then season with salt and pepper. Pour the beaten egg into the pan and leave to cook a thin omelette. Remove to a plate.
●Slice the Gouda and add a generous amount to the middle of the omelette. Fold the omelette in so that you create a little parcel. Repeat for the other three eggs.
●Toast the bagels, then spread with the caramelized onion chutney (as much as you like, to taste).
● Place an omelette parcel on top of the chutney, then add some more Gouda, some slices of avocado and a handful of rocket for good measure.
HALLOUMI & MINT
● Slice up the block of halloumi and season with a bit of salt and pepper. Whack some olive oil in a pan and fry the halloumi slices until crispy and brown on both sides.
● Remove some mint leaves from their stalks. Chop up the mint leaves finely and stick them in a bowl.
● Add 4 tablespoons of natural yogurt and squeeze in the juice of a lemon. Mix.
● Toast the bagels.
● Spread some sun-dried tomato paste on the bottom halves, then layer the halloumi, yogurt dressing and a handful of rocket on top. Replace the toasted top halves.
Recipe adapted from Mob Veggie by Ben Lebus, Pavilion