Breakfast fetishism pt. 2: Chipolata, egg and caramelised onion bagel

You wake up. You want a sausage bagel, but making one would take too long, and going down to the local cafe would give you something too greasy with fried eggs and too much brown sauce. What to do? Keep frozen chipolatas in the freezer! They grill in no time, taste as delicious as any English sausage would, and marry with caramelised onion like there was no tomorrow.
You need:
  • 2 Chipolatas
  • 2 eggs 
  • 1/2 onion
  • Rocket
  • Cream cheese
  • Newly middled pepper
  • Salt to taste
  • Worchestershire sauce to drizzle on

Start with caramelising the onions lightly by slicing half an onion thinly, then fry it in some oil. While its starts to brown, put the sausages under grill. Boil your water and add the eggs for soft boiling (if you are able to poach then this is preferable, but as opposed to fellow food snob Miss Salted cod, I fail making these constantly. So I make soft-boiled eggs instead). You want the eggs a little harder than soldier-soft, so give them 6 minutes.
When the onions are browning, add some maple sirup or balsamic vinegar. Leave them on a low heat. Toast your bagel, spread some cream cheese on both sides and add some newly middled fresh pepper. Add the sausages, one egg gently cut in half, the onions, the rocket, the other egg cut in half, and then drizzle Worcestershire sauce all over it. Press together with the other half of the bagel. It gets messy, so eat it with knife and fork. Delicious!
(it takes basically no longer making this for several people than one, so it’s good show-off breakfast If you’re having a morning guest).

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One Comment on “Breakfast fetishism pt. 2: Chipolata, egg and caramelised onion bagel”

  1. […] things are great. My love of breakfast has found yet another friend in ramekins – small glass cups that you can make a […]


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