• 8 hashbrowns
  • 1 tbsp oil
  • 4 eggs
  • 12 rashers streaky bacon
  • 2 tomatoes, sliced
  • 2 avocados
  • 4 large or 8 medium portobello mushrooms
  • 3 tbsp butter
  • 3 tbsp cream
  • Salt
  • Pepper
  • 4 x The Everything ABE'S Bagels

Our answer to the big breakfast. The Everything, topped with…everything.



Bake hash browns on an oven tray according to product instructions.

Heat 1 tbsp oil in a frying pan over a medium heat, and fry eggs until the whites have set and the yolks are cooked to your liking. Remove from the pan and set aside, and fry bacon in the pan in two batches until cooked to your liking.

Melt butter in a frying pan over a medium heat, and add the whole mushrooms. Stir and turn them occasionally, until tender and browned – around 4-5 minutes. Stir in the cream, and season with salt and pepper.

Cut bagels in half and lightly toast. Smear avocado on the bottom bagel, lightly sprinkle with salt and pepper, and top with all remaining ingredients.