Quick Easy & BAGELS

AVOCADO AND BAGEL BENEDICT Serves 2

1. IN A pan of simmering water, add 1 tbsp white wine vinegar and swirl to make a whirlpool.

2. Gently crack two medium eggs into the water and poach for four minutes, until the whites are firm but the yolk is soft. Remove with a slotted spoon. Dab dry on kitchen roll.

3. Meanwhile, gently heat 200g store-bought Hollandaise sauce, according to the instructions.

4. Toast two split bagels. Divide one peeled, stoned and sliced avocado and four slices of cooked ham between the bagel bases.

5. Top each with a poached egg. Spoon the Hollandaise sauce over the eggs. Sprinkle with a pinch of paprika. Lean the bagel tops on the bases, and serve with lemon wedges.

SALMON AND BAGEL CROUTON SALAD Serves 2

1. HEAT the oven to 180c. 2. Brush 1cm-thick slices of a cut-up bagel with 2 tbsp oil. Sprinkle both sides with ½ tsp each sesame and poppy seeds and a pinch of salt. Bake for 15 minutes, turning half way.

3. In a cup, whisk 3 tbsp crème fraîche and the juice and zest of half a lemon, 1 tbsp milk and black pepper, until smooth.

4. On two plates, arrange two large handfuls of salad leaves, then divide between them one finely sliced spring onion, one peeled, stoned, sliced avocado, ¼ sliced cucumber, 150g torn smoked salmon and a small handful of fresh dill leaves.

5. Scatter over the bagel croutons and serve with the dressing.