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The Ultimate Egg Mayo & Bacon Bagel
The classic egg mayo. Up the ante with an Everything Bagel and crispy bacon, and you've got the perfect road trip sarmie.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
Ingredients
Egg Mayo & Bacon
4 bagels of your choice, toasted
12 large free-range eggs
½ C (125 ml) chopped cornichons/gherkins
2-3 Tbsp (20-45 ml) good quality mayonnaise
1-2 tsp (5-10 ml) Dijon mustard
2 Tbsp (30 ml) chopped chives
100 g watercress
sea salt and freshly ground pepper
Pickled Red Onions
1 medium red onion, thinly sliced
2 Tbsp (30 ml) sugar
2 tsp (5 ml) salt
Method
Egg Mayo & Bacon
For the bacon, preheat the oven to 200 ºC. Line a baking sheet with foil and lay the bacon onto the sheet. Bake for 20-30 minutes until the bacon is crispy and then drain on a sheet of kitchen towel.
Boil the eggs in a large pot of water over medium-high heat for 7 minutes, then immediately put the eggs into a bowl of cold water.
Once the eggs have cooled, peel, dice and place into a large mixing bowl. Add the cornichons, chives, mayo, mustard, salt and pepper and mix gently to combine. Be careful not to over mix and smoosh all the eggs.
Pickled Red Onions
For the onions, mix the vinegar, sugar and salt into a glass bowl. Pop the red onion in and leave to pickle for at least 30 minutes.
To Assemble
To make your egg mayo bagels, place a layer of watercress on the base of the bagel followed by a scattering of pickled onions. Spoon a generous amount of egg mayo per bagel then top with crispy bacon. Add a touch more watercress to the top and either eat, or pack in wax paper ahead of your holiday road trip.
