Bagel brunch breakfast for two

By YOU Digital
16 October 2018


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YOU food editor Esther Malan shares why she loves this recipe:
“It's fast, easy and packed with flavour – that’s exactly what a recipe should be, and why I tried this one. I love Mexican food and accompanied by Eskort's viennas, it's definitely a winning combination!”

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


2 bagels, cut open

olive oil


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


80ml (?c) butter

15ml (1T) water

15ml (1T) lemon juice

4 egg yolks

salt and ground black pepper


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


  • 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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