HB Deli-style Bacon, Egg & Halloumi Bagel

Bacon, Egg & Cheese Bagel 005aI unashamedly confess to loving breakfast, usually it’s fresh seasonal fruit with locally produced yogurt or avo on grainy bread, but every so often I need something else and I was in one of those moods the other morning when I made us this bagel which really was a meal that saw me right through the day.

Every ingredient in this bagel is Hawke’s Bay produced and available from either the Hastings Farmers’ Market or the Napier Urban Food Market – olive oil from The Village Press (Hastings) or Aquferra
(Napier), Holly Bacon (Hastings), eggs from Mark Verry (both
markets), Origin Earth’s halloumi cheese (Hastings), bagels from The Love N Oven (Napier) and to top everything off hot sauce from
Orcona (Hastings).

If you hanker after a proper (boiled and baked) bagel, then visit The Love N Oven at the Napier Urban Food Market. A newish addition to their range of breads, these NYC-style bagels are truly delicious and, to me, what a bagel should be – dense, chewy and not
ridiculously large. Available as plain or topped with poppy or sesame seeds these bagels allow you to dream of breakfasting in New York!

Bacon, Egg & Cheese Bagel 007a

HB Deli-style Bacon, Egg & Halloumi Bagel

For each bagel:

olive oil
1 rasher bacon
1 egg
1 slice halloumi cheese
1 bagel of your choice, split and lightly toasted
hot or tomato sauce of your choice – I used Chipotle Sauce from local grower and producer Orcona

1              Place a little olive oil in a non-stick and heat over a medium heat. Add bacon and cook, turning once or twice for 8-10 minutes or until cooked.

2              Push bacon to side of pan, break egg into a cup, slide into pan and cook until done to your liking.

3              Remove bacon and egg from pan and drain on paper towels. Add halloumi and cook for a few minutes each side or until browned and heated through.

4              To assemble, top bottom half of bagel with bacon, then egg, halloumi, a drizzle of sauce and finally top of bagel. Serve
immediately and enjoy the indulgence.

Happy cooking and eating.

Recipe by Rachel Blackmore

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