Weekend brunch bagels

0
147
weekend brunch bagel
Serves 2
For the sausage patties
300g minced pork
1/2 tsp dried Thyme
1/2 tsp onion powder
Salt and black pepper

For the bagel
4 streaky bacon rashers
2slices of smoked gouda
2 bagels, split in half
Butter, for spreading
2 eggs
2 tbsp tomato relish
2 tbsp caramelised onion chutney
  1. In a bowl, combine all of the ingredients for the sausage patties. Mix until just combined, then use your hands to shape the meat into two burger patties. Flatten the patties out to roughly the same size as the bagels.
  2. Preheat the barbecue to 180-230˚C and add a hotplate. Once the barbecue is up to temperature, add the rashers to the hotplate and fry until crisp. Transfer to a plate lined with kitchen paper.
  3. Add the sausage patties onto the barbecue grill and cook for two minutes. Before turning, check if the patties will release easily; if they are stuck, allow them to cook a little longer before turning.
  4. Flip the patties and cook for a further two minutes. Place a slice of cheese on each and allow to melt.
  5. Butter each side of the bagels. Place the bagels on the hot plate, buttered side down, and cook until lightly golden.
  6. Crack the eggs into the holes of the bagel tops, then close the lid of the barbecue. Cook for 3-4 minutes or until the egg whites are just cooked and the yolks are still runny.
  7. To assemble, spread the bagel bottoms with the chutney or relish. Place the sausage patties on top, then add the streaky bacon. Carefully sandwich together with the eggy bagel tops and serve immediately.

Per serving: 791kcals, 31.4g fat (13.5g saturated), 62.1g carbs (6.3g sugars), 63.7g protein, 2.8g ­ bre, 1.522g sodium