It’s March which means that, aside from the arrival of autumn here in sunny South Africa, it’s also the start of our favourite time of the year – avocado season!
We’re kicking off the new season with a total makeover of an old favourite: avocado toast. But we’ve given toast the boot and this year are making avo bagels.
Look, if avos reinvented humble old toast back in 1993 when chef Bill Granger first mashed them with freshly squeezed lime juice, chilli and coriander and slapped them onto sourdough toast, just think what adding an avo can do for bagels.
- 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 and German pretzels and Polish obwarzanek, both ring-shaped breads, and the ‘stirrup-shaped bread’ allegedly invented by a Viennese baker in 1683 to honour King Jan Sobieski.
Today bagels are enjoyed around the world, with variations in cooking methods and toppings differentiating them from country to country. New York-style bagels, for instance, are known for their size, density and chewiness, while Montreal-style bagels are smaller, sweeter and often boiled in honey water.
However, if bagels think they’ve got a fascinating history, it’s 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 we’re making avo bagels the hole-y grail of breakfasts in 2024.
This year we’re whipping up four variations of sliced, diced and mashed avo bagels as well as quirky sushi bagels and ‘egg in a hole’ bagels with bolognaise.
Welcome in the new avo season with a ‘hole’ new spin on the now iconic avo toast. Whether it’s something creative, something zesty or something meaty you’re after, adding an avo to bagels promises to hit the spot.
For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa
Egg in a Hole Bagel stuffed with Avo and Bolognaise
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
- 4 bagels, cut in half horizontally
- Avocado or olive oil for frying
- 180 ml (¾ cup) leftover bolognaise, heated
- 60 ml (¼ cup) butter
- 4 eggs
- Salt and pepper
- 2 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 1 chopped avocado, 5 ml (1 tsp) chilli flakes, squeeze lemon juice and handful rocket. Season with salt and pepper. Serve with the bagels.
Loadshedding tip:
This recipe is great to make on a skottel braai or gas.
