Vegetarian bagel – egg, avocado, tomato, pesto

Huile d'olive de Nice PDO
Subtle flavour
Bagel végétarien - oeuf, avocat, tomate, pesto
A PDO
Preparation
15 min
A PDO
Cooking time
6 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian

Ingredients

A PDO
For 4 personnes
  • 4 bagels
  • 2 lawyers
  • 4 eggs
  • Cherry tomatoes
  • Salt, pepper
For the pesto:
  • 3 tbsp mild-flavoured olive oil
  • 1 bunch of basil
  • 50g pine nuts
  • 50g grated Parmesan
  • 1 clove of garlic

Tip

For this vegetarian bagel, use a mild-flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault ….

Instructions

  • Prepare the pesto: wash the basil, dry it and remove the leaves from the stems. Peel the clove of garlic. Blend all the ingredients together until you have a smooth paste.
  • Cut the bagels in half horizontally and spread the pesto on the bottom half.
  • Peel the avocado, remove the stone and cut the flesh into strips. Wash the cherry tomatoes and slice them.
  • Place the eggs in a saucepan of cold water, bring to the boil and cook for 6 minutes once the water has returned to the boil. Rinse them under cold water, peel them and slice them into rounds.
  • For each bagel, arrange the avocado slices, cherry tomatoes and slices of soft-boiled egg on top of the pesto. Season with salt and pepper, close the bagels, and serve with a green salad.

Tip

For this vegetarian bagel, use a mild-flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault ….
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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