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