VEGGIE RECIPE

Corn Bagels

INGREDIENTS

3 tablespoons extra-virgin olive oil
2 sweetcorn cobs, kernels stripped
2 garlic cloves, finely chopped
1 teaspoon white miso
handful of kale leaves, shredded
5 spring onions (scallions), thinly sliced
4 eggs
4 good-quality bagels, sliced in half
sliced triple cream brie

Equipment:
Gas cooker
Cast-iron frying pan

- Feeds 4 -

HOW TO MAKE IT

1. Heat 1 tablespoon of the olive oil in a cast-iron frying pan over medium–high heat. Add the sweetcorn kernels and cook for 5 minutes, until they start to turn bright yellow and pop a little. Add the garlic, miso, kale and spring onion, and continue to cook for another 3 minutes or until the kale is wilted and bright green.

2. Using a wooden spoon, make four small wells in the sweetcorn mixture, each large enough to hold an egg. Crack the eggs into the wells and fry for about 3 minutes, until the whites are just set and the yolks are cooked to your liking.

3. Meanwhile, heat the remaining olive oil in a separate frying pan over medium–high heat. Add the bagels, cut side down, and toast to your liking.

4. To serve, place slices of triple cream brie on the bottom half of each bagel. Roughly divide the sweetcorn and egg mixture into quarters, making sure that each quarter has an egg. Divide among the bagels and close with the bagel tops.