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275g Leckford Estate Portabella Mushrooms, cut into 1cm slices
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 Perfectly Ripe Extra Large Avocado, peeled, stoned and roughly chopped
2 tsp Japanese rice vinegar
1 tsp wasabi, plus extra to taste
1 tbsp sesame seeds, toasted
½ tbsp Vegetable oil
4 Fitzgeralds Multiseed & Cereal Bagels
4 British Blacktail Free Range Medium Eggs
30g Cooks’ Ingredients crispy fried onions
4 tbsp Tracklements Fresh Chilli Jam
Preheat the oven to 200ºC, gas
mark 6 and line a baking tray with foil.
Add the mushrooms, soy and sesame
oil with a pinch of black pepper and
mix until well combined. Put into the
oven for 15 minutes, then remove
and leave to cool slightly.
Put the avocado in a bowl with the
rice vinegar, wasabi and the sesame
seeds with a pinch of salt, then mix.
Taste and add more wasabi, if liked.
Toast the bagels. Meanwhile, heat
a nonstick frying pan over a mediumhigh heat with a drizzle of oil and add
the eggs. Add a pinch of salt, then fry
until the whites are opaque and firm.
Divide the avocado between the
bottom halves of the bagels, then top
with the mushrooms. Add the eggs,
then top with the fried onions. Spread
the chilli jam on the lid and serve.
Typical values per serving when made using specific products in recipe
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