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Bagel with egg and mushrooms

Bagel can be a wonderful and versatile component of a lazy brunch or weekend breakfast. You can fill it, fry it, bake it, toast it and serve it as part of savoury or sweet dish. This bagel with egg and mushrooms is a super easy version. It’s dairy-free but you can add some cheese, if preferred. Gluten-free bagels can be used too. Serve it with a green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 bagels
  • 100 g mushrooms
  • 2 eggs
  • 1 tsp dried oregano
  • 1 Tbsp apple cider vinegar
  • 1 long green Turkish pepper can be spicy
  • 1 handful cherry tomatoes
  • Fresh parsley leaves chopped

Method
 

  1. Cut the mushrooms into thin slices. Chop the green pepper.
  2. Heat the oil in a frying pan and add the mushroom and pepper, then the garlic and oregano. Season with salt and pepper.
  3. Turn down the heat, put a lid on and gently sauté for 5 minutes, then add the vinegar and tomatoes and sauté for another 5 minutes. Add the chopped parsley to the mushrooms and keep warm under a lid.
  4. Meanwhile, in another pan fry the eggs ( or poach them in boiling water).
  5. Cut the bagels in half and lightly toast them. You can spread some red pesto or other paste on them, if you like.
  6. Spoon the mushroom mixture on one of the bagel halves, then add the egg and top with the other half of the bagel.