Forget cornflakes: this breakfast bagel from one of Melbourne’s top chefs will make a big impression with minimal effort

The first meal of the day needn’t be boring – not according to chef Peter Gunn from Melbourne’s Ides restaurant, who has come up with a low-effort but high-impression breakfast bagel.

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Sesame bagel with avocado, goat’s cheese, green chilli and sorrel

serves 4

4 sesame bagels

100g softened butter

100g goat’s cheese

100g avocado

Sea salt

Black pepper

1 green chilli

1 banana shallot

10g sesame seeds

24 sheep sorrel leaves

Olive oil

Halve and toast the bagels until golden.

Combine butter, goat’s cheese and avocado and whisk until smooth. Season with salt and black pepper. Reserve at room temperature in piping bag with star nozzle.

Slice the green chilli and shallot into rounds and rinse under cold water to remove some of their intensity.

Toast the sesame seeds in a dry pan until golden.

To assemble, pipe avocado butter around the bottom of the bagels, then randomly top the avocado butter with the green chilli, shallot and sorrel leaves. Dress lightly with olive oil and sprinkle with the toasted sesame seeds. Finish with the bagel tops.



