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Breakfast bagels with asparagus and caramelised onions

Decorate your brunch table with a generous helping of these breakfast bagels to treat your guests to the ultimate brekkie meal.


For the caramelised onions
2 tbsp oil
2 red onions, sliced
2 tsp brown sugar
2 tbsp balsamic vinegar
For the asparagus
1 tbsp olive oil
Handful asparagus
Zest and juice of ½ lemon
To serve
½ cup cream cheese
4 bagels, cut in half and toasted
4 slices smoked salmon
2 tbsp capers, drained
¼ cup chives, chopped

For the caramelised onions
1. Heat the oil in a pan over low heat. Add the onion and fry, stirring occasionally, for 10–15 minutes until soft and caramelised. Add the brown sugar and vinegar and cook for a further 3 minutes.
For the asparagus
1. Heat the oil in a pan over medium heat. Add asparagus, lemon zest and juice and fry for 8–10 minutes, until the asparagus is tender but still crunchy inside.
To serve
Spread cream cheese over the bagels. Top with asparagus, smoked salmon and caramelised onion and finish off with capers and chives.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

Poached egg, smoked mackerel and hollandaise sauce make another tasty pairing for brekkie bagels!

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