Sweet & Savoury

For those days when you want both!

INGREDIENTS

• 1 Abe’s thin bagel

• 1 egg

• 1/4 cup white vinegar

• 1/4 cup water

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/4 cucumber, ribboned

• 1/4 red onion, thinly sliced

• Handful of dill, optional

• 100g smoked salmon

• 50g cottage cheese

• 20g peanut butter

• 50g blue berries

METHOD

1. Heat a medium-sized saucepan filled with water until it reaches a simmer. Crack the egg into the water and cook for about 3-4 minutes for a soft, runny yolk. If you prefer a firmer yolk, cook it for 5-6 minutes.

2. In a small saucepan, combine vinegar, water, sugar, and salt, and bring it to a boil. Once boiling, remove from heat and add the onion and cucumber. Make sure the vegetables are fully submerged, then set the mixture aside to pickle.

3. Toast the bagel to your preferred level of crispiness.

4. To assemble, spread the cottage cheese evenly across both halves of the bagel. Top one half with salmon, the poached egg, and the pickled vegetables. On the other half, spread peanut butter and top with blueberries. Enjoy!

Tips:

Make the pickle in advance and keep in the fridge. You could also replace this with a side of salad or other vegetables.

Serves 1

Nutritional Information: per serving

Calories: 519kcal

Protein: 33g

Fat: 20g

Carbohydrate: 48g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE