Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

Serves 4 per bagel flavour

INGREDIENTS

For the Classic – Salmon, Lemon Cream Cheese and Dill Bagel:

4 Bagels

150 g cream cheese

Zest of 1 lemon

15 ml (1 Tbsp) lemon juice

Fresh dill, to taste – chopped

200 g smoked salmon

Micro herbs to garnish

Salt and black pepper, to taste

For the South African – Avocado, Biltong and Caramelized Onion Bagel:

4 Bagels

1 red onion, sliced thinly

1 small garlic clove, minced

15 ml (1 Tbsp) brown sugar

2 sprigs of thyme

60 ml (¼ cup) mayonnaise

400 g biltong, sliced

1 avocado, sliced

15 ml (1 Tbsp) sesame seeds, toasted

Pea shoots, to taste

Salt and black pepper, to taste

For the Italian – Pesto, Parma Ham and Pecorino Bagel:

4 Bagels

80 ml (1/3 cup) basil pesto

200 g parma ham

80 g pecorino cheese, shaved

Mirco herbs, to garnish

Salt and black pepper, to taste

METHOD

For the Classic – Salmon, Lemon Cream Cheese and Dill Bagel:

Cut the bagels in half. Set aside until needed.

Combine the cream cheese, lemon zest, juice and dill. Season to taste and spread on the bottom of the bagels. Top with salmon ribbons, a slice of lemon, fresh dill and micro herbs.

For the South African – Avocado, Biltong and Caramelized Onion Bagel:

Cut the bagels in half. Set aside until needed.

Heat a shallow pan with a dash of olive oil on a medium heat. Add the red onion, garlic, brown sugar and thyme and cook for about 10 minutes or until caramelized. Set aside until needed.

Spread the mayonnaise on the bagels and top with the caramelized onions, biltong, avocado, sesame seeds and fresh pea shoots. Season to taste.

For the Italian – Pesto, Parma ham and Pecorino Bagel:

Cut the bagels in half. Set aside until needed.

Spread basil pesto on the bagels and top with parma ham, pecorino shavings and greenery. Season to taste.