The Bagel Omelette
Photography Josh Griggs.
We saw this recipe doing the rounds on social media and gave it a go — an easy way to make breakfast with eggy-toasted bagels.
Serves: 1
INGREDIENTS
3 medium eggs
sea salt and ground pepper
1 teaspoon chilli or neutral oil
1 bagel, halved
½ avocado, sliced
1 tomato, sliced
4 sprigs coriander
OPTIONAL EXTRAS:
sliced ham, cheese, pickles, habaneros — go wild!
TO SERVE:
chilli oil or chutney
METHOD
Whisk the eggs with 1 teaspoon water and season well with salt and pepper.
Heat the oil in a medium frying pan and add the eggs. Immediately place the bagel halves on top, cut side down (opposite each other in the pan, just touching).
Cook the eggs until set, then flip the eggs and bagels together in one deft move.
Flip in the sides of the omelette over the bagel so you now have the makings of a bagel ‘sandwich’.
Load up with avocado, tomato and coriander and flip the bagel top over the egg to complete.
To see our video on how to make it, check out the reel here
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.