Beer Breaky Bagel
Miguel visits Fremantle's iconic Little Creatures Brewery and makes a beer inspired breakfast of champions
Air Date: 27 Jul 2018
For a boozy and extremely satisfying morning feast, try this Beer Breaky Bagel
Recipe by: Miguel Maestre
- Preheat oven to 180 fan forced.
- Place 250g of the flour into a large bowl. Add the beer a little at a time, mixing to combine before adding more.
- Once you have a smooth batter, add the sugar and stir to combine.
- Add half of the thyme, a splash of olive oil and 50g of the melted butter and mix. Add the remaining flour, until the dough starts to come away from the bowl.Separate into 4 x 175g portions. Gently roll each into a sausage shape and meet tail to end to form bagel shapes. Place on a baking try lined with floured baking paper.
- In a small bowl combine the remaining 50g butter with 50mL beer and 50mL milk.Whisk to combine.
- Brush the top of the bagels with the butter mixture, season with salt, pepper and sprinkle with remaining thyme leaves.
- Bake in the preheated oven for 1.5 hours or until a skewer comes out clean.
- Once the bread is cooked, remove from the oven and cut the bagel in half.
- In the centre of a frying pan make a pile using ¼ of the potato, sausage and bacon. Sprinkle with chives, ½ tbsp. butter and ¼ of the thyme leaves.
- Once the butter has melted add the top half of the bagel, cut side down, to cover the mixture. Break one egg into the bagel hole, allowing it to drizzle down so as to hold the mixture together. Top with a lid and cook until the egg is cooked through. Transfer to a plate and keep warm. Repeat with other 7 bagel halves. Serve either one or two per portion.
- Serve hot with BBQ sauce.