Two delicious breakfast/brunch bagels with sautéed chili & garlic mushrooms and a creamy ham & leek topping. Enjoy on a lovely Sunday morning with a side of potato salad.
1: Chop mushrooms and quarter them. Finely slice a clove of garlic.
2: In a pan, sauté the mushrooms with a knob of butter and some olive oil.
3: Season with salt and pepper, then add garlic and chili flakes.
4: Toast and butter the bagels.
5: Spoon the sautéed mushrooms onto the bagels and top with fresh herbs (basil).
6: For the potato salad, boil baby new potatoes and rinse in cold water.
7: Mix the potatoes with mayonnaise, salt, pepper, and scallions. Top with fresh basil.
8: For the second bagel, finely dice leeks, spring onion, and garlic, then fry off in butter, seasoning with salt and pepper.
9: Add couple spoons of soft cheese and ham for creaminess and flavor.
10: Top with chili flakes and fresh basil.
