With their distinctive shape and chewy texture, bagels boast a rich history, ranging from their Central European origins in the Middle Ages, to the first mentions of ‘bagel’ in Jewish community records from 17th century Poland.
Similarities also exist between modern bagels, German pretzels, and Polish obwarzanek. These ring-shaped breads, and the ‘stirrup-shaped bread’ were allegedly invented by a Viennese baker in 1683 to honour King Jan Sobieski.
However, if bagels think they have a fascinating history, it is not a patch on the origin story of avos.
The avocado (Persea americana) originated in south-central Mexico between 7 000 and 5 000 BC. But it would be several millennia before this wild berry (avos are, in fact, single-seeded berries) would be cultivated into the gorgeous green fruit we love today. Archaeologists in Peru found domesticated avocado seeds buried with Incan mummies dating back to 750 BC, and there is evidence that avos were cultivated in Mexico as early as 500 BC.
So, avocado toast might have been the go-to breakfast of 2019, but avo bagels will be made the hole-y grail of breakfasts in 2024.
Avo bagel toast
Vegetarian-friendly;
Makes four;
Preparation time: 10 minutes;
Cooking time: 5 minutes.
Ingredients:
- Two bagels, cut in half horizontally;
- 125 ml (½ cup) spreads (such as pesto, hummus or cottage cheese);
- Two avocados;
- Salt and pepper;
- Small, handful herbs (such as basil or coriander);
- ± 5 ml (one tsp.) spices (such as chilli flakes, paprika or lemon pepper); and
- ± 45 ml (three tbsp.) extra toppings (such as honey, finely chopped red onion, nuts or dukkah).
Method:
Toast the bagel halves in a toaster. Spread with the spreads.
Mash, slice, dice, or cut the avocados into shapes (with cookie cutters) and place on top of the bagels. Season with salt and pepper. Sprinkle over herbs, spices, and toppings.
Try these combinations:
- Chunky cottage cheese, dukkah, honey, and sliced avo.
- Hummus, feta, red peppercorns, avo stars, and baby herbs.
- Mashed avo, red onion, chilli flakes, lime, and coriander.
- Pesto, basil, and diced avo.
Load shedding tip:
Toast the bagels on a griddle or frying pan on gas. Alternatively, skip the toasting and serve fresh.
Sushi Bagels
Load shedding-friendly;
Serves four;
Preparation time: 25 minutes.
Ingredients:
- 120 g packet smoked trout or salmon ribbons;
- Four bagels, cut in half horizontally;
- Two avocados (slightly firm), peeled;
- ½ cucumber;
- Twelve slices of pickled ginger;
- 5 ml (one tsp.) wasabi (optional);
- Squeeze of lemon juice, to taste;
- Salt and pepper; and
- 10 ml (two tsp.) sesame seeds (black and/or white).
Method:
Trim and wrap three trout or salmon ribbons around one of the bagel tops.
Use a vegetable peeler to shave three long avo strips and three cucumber strips, and wrap around the bagel top. Add three slices of ginger. Repeat with the remaining bagel tops.
Mash all the remaining avo with the wasabi, if using, and lemon juice. Season with salt and pepper. Use the smashed avo as a “glue” to stick the sesame seeds onto the bagel tops.
Spread the mashed avo onto the bottom halves of the bagels and sandwich together with the tops.
Egg in a Hole Bagel stuffed with Avo and Bolognaise
Serves four;
Preparation time: 15 minutes;
Cooking time: 15 minutes.
Ingredients:
- Four bagels, cut in half horizontally;
- Avocado or olive oil for frying;
- 180 ml (¾ cup) leftover bolognaise, heated;
- 60 ml (¼ cup) butter;
- Four eggs;
- Salt and pepper; and
- Two avocados, chopped.
Method:
Cut the bagel top holes to 5 cm wide.
Heat a splash of oil in a large frying pan on high. Add all the bagel bottom halves, cut side-down and cook for about 3 minutes or until toasted. Set aside.
Heat another splash of oil on low and place the bagel tops, cut side down in the pan. Crack an egg into each hole. Season with salt and pepper. Cook for about 8 minutes or until the whites are set.
Meanwhile, top the bagel bottoms with bolognaise and avo. Season with salt and pepper. Top with the bagel tops.
Optional:
Combine one chopped avocado, 5 ml (one tsp.) chilli flakes, squeeze lemon juice and a handful of rocket leaves. Season with salt and pepper. Serve with the bagels.
Load shedding tip:
This recipe is great to make on a skottel braai or gas.
