A quick interlude from Italy food adventures, and a bid to get back into blogging after a week away and a busy week last week preparing for the little sister’s 16th Mexican Fiesta Party.
I adore bagels, especially those from the Barbakan Deli in Manchester, and love their versatility. They taste great with so many different toppings and fillings.
Some of my favourites include a toasted bagel with a generous helping of salted butter, or a mashed avocado spread over bagel halves and topped with sea salt and black pepper. Oh, and a bacon and egg bagel is a whole new level to bacon and egg in a bread bap.
This bagel was lightly toasted so that the edges just started to go golden, then smeared with gooey brie that just started to melt from the warmth of the bagel. Finally, it was topped with onion marmalade, this one was shop bought by onion marmalade or caramelised onion is really simple to make.