Name: Egg bagel doughnut
Prep time: 20 min
Cook time: 10 min
Yield: 4
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

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

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.
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.
Finely chop radishes, peppers and carrot, then mix with chives to make ‘rainbow sprinkles’.
Toast bagels until golden, spread each half with the egg mixture and top with the sprinkles.