Egg & mushroom bagels with wasabi smashed avo

A deliciously simple recipe which is perfect for breakfast, brunch or even a tasty lunch.

Ingreadient

• 275g Leckford Estate Portabella Mushrooms, cut into 1cm slices
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 Perfectly Ripe Extra Large Avocado, peeled, stoned and roughly chopped
• 2 tsp Japanese rice vinegar
• 1 tsp wasabi, plus extra to taste
• 1 tbsp sesame seeds, toasted
• ½ tbsp Vegetable oil
• 4 Fitzgeralds Multiseed & Cereal Bagels
• 4 British Blacktail Free Range Medium Eggs
• 30g Cooks’ Ingredients crispy fried onions
• 4 tbsp Tracklements Fresh Chilli Jam

Step by step

1. Preheat the oven to 200ºC, gas mark 6 and line a baking tray with foil. Add the mushrooms, soy and sesame oil with a pinch of black pepper and mix until well combined. Put into the oven for 15 minutes, then remove and leave to cool slightly.
2. Put the avocado in a bowl with the rice vinegar, wasabi and the sesame seeds with a pinch of salt, then mix. Taste and add more wasabi, if liked.
3. Toast the bagels. Meanwhile, heat a nonstick frying pan over a mediumhigh heat with a drizzle of oil and add the eggs. Add a pinch of salt, then fry until the whites are opaque and firm.
4. Divide the avocado between the bottom halves of the bagels, then top with the mushrooms. Add the eggs, then top with the fried onions. Spread the chilli jam on the lid and serve.