Folding the omelette into a parcel for the caramelised onion and avocado bagel let’s the Gouda get nice and gooey

Caramelised onion and avocado

• Heat a teaspoonful of butter in a frying pan (skillet) until it foams slightly. Crack an egg into a bowl and beat, then season with salt and pepper. Pour the beaten egg into a pan and leave to cook a thin omelette.
• Slice the Gouda and add a generous sprinkle to the middle of the omelette. Fold the omelette in so that you create a little parcel. Repeat for the other three eggs.
• Toast the bagels, then spread the caramelised onion chutney (as much as you like, to taste).
• Place an omelette on top of the chutney, then add some more Gouda, some slices of avocado and a handful of rocket for good measure

Halloumi and mint:

• Slice up the block of halloumi and season with a bit of salt and pepper. Whack some olive oil in a pan and fry the halloumi slices until crispy and brown.
• Remove the mint leaves from their stalks. Chop up the mint leaves finely and stick them in a bowl. Add 4 tablespoons of plain yogurt and squeeze in the juice of a lemon. Mix.
• Toast the bagels. Spread some sun dried tomato paste on the bottom, then layer the halloumi, yogurt dressing and a handful of rocket. Repeat for the other bagels and serve.

Recipe adapted from Mob Kitchen Veggie (Pavilion)

First published in the JC November 23 2019