Egg bagel doughnut

Egg bagel doughnut
  • Serves: 4
  • Prep: 20mins
  • Cook: 10mins

Ingredients

  • 8 British Lion eggs
  • 200g reduced fat hummus (optional)
  • Ras el hanout seasoning, to taste
  • 2 radishes
  • ¼ each red and yellow pepper
  • ½ small carrot
  • 1 tbsp chopped chives
  • 4 bagels, halved and toasted

Method

  1. Place eggs in a pan of warm water, bring to the boil and cook for 5 mins. Drain and cool in a large bowl of cold water. Once cooled, peel and shell.
  2. Place eggs in a medium bowl, using a butter knife or fork, finely chop or crush the eggs until quite fine. Add hummus (optional) and a good pinch of ras el hanout, to taste. Mix well.
  3. Finely chop radishes, peppers and carrot, then mix with chives to make ‘rainbow sprinkles’.
  4. Toast bagels until golden, spread each half with the egg mixture and top with the sprinkles.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
410 58.8g 23.0g 11.1g 2.6g 1.8g

Click on the stars to rate this recipe:

3.8 / 5 rating (5 votes)

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