smoky egg salad bagel crunch.
A bold twist on a classic, this bagel is packed with smoky heat, cooling yoghurt, and punchy pickles for a lunch that feels gourmet but takes less than 15 minutes. It's a satisfying, protein-rich bite with texture and flavour in every mouthful. Ingredients: 2 large eggs 1/4 roasted red pepper (from a jar), finely chopped 1 tbsp thick Greek yoghurt 1 tsp harissa paste 1/4 tsp smoked paprika Small handful of chopped parsley or coriander 1 tbsp finely chopped pickles (optional) 30g feta cheese, crumbled 1 wholemeal bagel Salt and pepper, to taste Method: Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 8 minutes. Once done, transfer immediately to a bowl of iced water for 5 minutes to stop the cooking. Peel once cooled. In a mixing bowl, mash the eggs with a fork until chunky. Add the roasted red pepper, pickles, yoghurt, harissa, smoked paprika, herbs, salt, and pepper. Mix thoroughly and taste - adjust seasoning or spice as desired. Slice the bagel in half. Spread the egg mixture evenly on both halves. Crumble the feta cheese over the top of the egg salad. Toast in the air fryer at 205°C for 6 minutes or under a fan grill at 200°C for 6-8 minutes until the feta is golden and the edges crisp up.
A bold twist on a classic, this bagel is packed with smoky heat, cooling yoghurt, and punchy pickles for a lunch that feels gourmet but takes less than 15 minutes. It's a satisfying, protein-rich bite with texture and flavour in every mouthful.
Ingredients:
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2 large eggs
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1/4 roasted red pepper (from a jar), finely chopped
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1 tbsp thick Greek yoghurt
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1 tsp harissa paste
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1/4 tsp smoked paprika
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Small handful of chopped parsley or coriander
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1 tbsp finely chopped pickles (optional)
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30g feta cheese, crumbled
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1 wholemeal bagel
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Salt and pepper, to taste
Method:
-
Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 8 minutes. Once done, transfer immediately to a bowl of iced water for 5 minutes to stop the cooking. Peel once cooled.
-
In a mixing bowl, mash the eggs with a fork until chunky.
-
Add the roasted red pepper, pickles, yoghurt, harissa, smoked paprika, herbs, salt, and pepper. Mix thoroughly and taste - adjust seasoning or spice as desired.
-
Slice the bagel in half. Spread the egg mixture evenly on both halves.
-
Crumble the feta cheese over the top of the egg salad.
-
Toast in the air fryer at 205°C for 6 minutes or under a fan grill at 200°C for 6-8 minutes until the feta is golden and the edges crisp up.
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