Background
Many of us prefer brunches to breakfast at the weekend, when we can treat ourselves with something easy but super yummy. I like having bagels with delish toppings, such as avocado, egg, salmon, beans, roasted veggies and so on. This bagel with halloumi, fennel & beans is one of my all-time favourites - itβs delicate, tasty, easy-to-make, healthy and filling. You can serve it with or without eggs - which can be fried, poached or boiled. I used gluten-free bagels for this recipe.
Ingredients
- 2 bagels
- 2 Tbsp olive oil
- 1 small fennel
- 1 small onion
- 1 tin butterbeans
- 1 Tbsp apple cider vinegar
- 2 Tbsp chopped dill
- 1 block halloumi
- 2 eggs (optional)
Instructions
- Cut the onion and fennel into long thin slices.
- Heat the oil, then gently sautΓ© the onion and fennel for 5 minutes under a lid.
- Add the vinegar and stir for a couple of minutes, then add a splash of water and season with salt and pepper. Put the lid on and gently cook for another 5 minutes, until the fennel becomes tender and slightly caramelized.
- Add the beans and a splash of water and warm through for a couple of minutes.
- Stir in the dill, turn off the heat, cover and keep warm.
- Meanwhile, cut the halloumi into 4 pieces, brush them with oil, then fry them on both sides in a non-stick frying pan until golden brown.
- Cut the bagels in half (horizontally) and lightly toast them. Put the fried halloumi on the lower part of the bagels.
- If using eggs, add a drop of oil to the frying pan and fry them to your liking.Or poach them in boiling water.
- Spoon the fennel and bean mixture on top of the halloumi, then add the egg, if used.
- Serve immediately.
Categories
- Meal Type: - Breakfast - Brunch - Lunch - Main - Quick & Easy
- Cuisines: - Italian
- Ingredients: - Dairy - Roots & Bulbs
- Health and Diet: - Gluten Free - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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