Pretoria - May 24

Avo bagels
Up your avo game. Switch the toast for a bagel
and ... voilà ... the posh version. Perfect for a breakfast
party. This makes four ... we serve with a glass of bubbles!
You’ll need: 2 bagels, cut in half horizontally; 2 avocados;
salt and pepper; plus ½ cup spreads, a small handful
herbs, a sprinkling spices and about 3 Tbsp extra
toppings - see suggestions below.
To make: Toast the bagel halves in a toaster.
Loadshedding tip ... toast them on a griddle or frying
pan on gas. Or alternatively skip the toasting and serve
fresh. Spread with your choice of spread.
Mash, slice, dice or cut the avocados into shapes with
cookie cutters and place on top. Season with salt and
pepper. Sprinkle over herbs, spices and toppings.
Try these combinations: Cream cheese or chunky cottage
cheese with dukkah, honey and sliced avo • Hummus,
feta, red peppercorns, avo stars and baby herbs •
Mashed avo, red onion, chilli flakes, lime and coriander
• Pesto, basil and diced avo
For more recipes visit avocado.co.za
Greek salad platter with cheats poached eggs
Guests coming over for lunch or an early dinner. This
Mediterranean-style platter is affordable, quick to put
together, and perfect to nibble on while sipping a cocktail.
We’re also keen on the Mediterranean diet, so this works
well for us.
You’ll need: 4 eggs; salt and pepper; 2 handfuls cherry
tomatoes; 1 small red onion, thinly sliced into rings; half
a cucumber, cut into sticks; 100g packet Kalamata olives,
drained; 2 rings Feta, broken into pieces; Greek salad dressing.
To make: Make cheats poached eggs by pressing the middle of
a perforated plastic wrap square into a small ramekin or bowl,
leaving the rest of the plastic to hang over the outside edge.
Spray the centre with cooking spray and crack in an egg.
Bring the sides of the plastic overhang up and tie up tightly
with kitchen string, ensuring there are no air bubbles around
the egg. Take the plastic parcel out of the ramekin and
repeat with the rest of the eggs.
Bring a medium saucepan half full of water to a simmer on
medium heat. Carefully add all the egg parcels and cook for
4 minutes for runny yolks or until cooked to your liking.
Carefully cut the parcels open under the knots and unwrap.
Season with salt and pepper.
Arrange the tomatoes, onion, cucumber, olives and Feta on a
platter with the eggs. Serve with a Greek style dressing.
If you’re also following the Mediterranean diet,
pop over to our social media pages to see why
you should include eggs in your daily menu.
For more recipes, pop over to sapoultry.co.za
Compiled by: Kym Argo
May 24 Get It Magazine 21