Bagel brunch breakfast for two

By Drum Digital
16 October 2018
Supplied.

Supplied.

Preparation: 10 min | Cooking: 15 min | Serves 2 | Total time: 25 min

Ingredients

2 bagels, cut open

olive oil

FILLING

fresh spinach leaves

125ml (½c) cream cheese

freshly ground black pepper

zest and juice of one lemon

10ml (2t) black pepper

250g French Polony

2 extra large eggs

HOLLANDAISE SAUCE

80ml (?c) butter

15ml (1T) water

15ml (1T) lemon juice

4 egg yolks

salt and ground black pepper

 

Method

  • In a frying pan, heat the oil and toast the bagel halves.

Filling:

  • Divide the spinach leaves and slice thinly.
  • Mix the cream cheese, black pepper, lemon zest and juice in a bowl.
  • Boil the eggs until cooked but with the yolks still soft, about 7 minutes.
  • Cut the French Polony into thin slices.

Hollandaise sauce:

  • Add the butter, water, lemon juice, egg yolks, salt and pepper to a heatproof bowl and place over a pot of gently simmering water. Whisk continuously until a thick creamy sauce forms.
  • Season with salt and pepper
  • Top the bagel halves with a generous amount of the zesty cream cheese, spinach, French Polony and soft-boiled egg and serve with the hollandaise sauce.

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