Ham, Asparagus and Egg Bagel

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The perfect addition to your Christmas brunch.

  • 1 packet of ABE’S Bagels – Sesame
  • 250g of ham off the bone
  • 16 spears of asparagus, rough ends discarded
  • 4 free range eggs
  • 125g sour cream
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons horseradish sauce
  • 2 tablespoons olive oil
  • Extra dill, salt and pepper to serve

In a small bowl, mix together the sour cream, horseradish sauce & chopped dill, then set aside

In a large pot of simmering water, cook asparagus for 2 minutes or until just cooked through. Drain & plunge into cold water

Lightly toast bagels

Place the olive oil in a medium-sized sauté pan over a high heat. Add 2 eggs & fry until the edges of the whites are golden & crisp. Be careful, oil may spit while frying. Remove eggs from sauté pan & fry remaining 2 eggs

Serve your ABE’S bagel with a generous smear of horseradish & dill cream, ham off the bone, asparagus & a crispy fried egg. Season with salt & pepper & garnish with a little fresh dill.

Serves 4

 

This recipe was created by Olivia Galletly – The Hungry Cook, in collaboration with ABE’S Bagel Bakery.