Greek Yogurt Bagels with Avocado Cottage Cheese and Scrambled Eggs
Fluffy homemade Greek yogurt bagels topped with creamy avocado cottage cheese and soft scrambled eggs, finished with fresh chives.
Equipment
Ingredients
Bagels
white plain flour
150 g
salt
0.5 tsp
baking powder
2 tsp
olive oil
2 tbsp
greek yogurt
3 tbsp
egg (beaten)
1 piece
garlic granules
1 tsp
Avocado Cottage Cheese Mix
avocado
1 piece
cottage cheese
3 tbsp
salt
1 pinch
black pepper
1 pinch
Scrambled Eggs
egg
2 piece
salt
1 pinch
black pepper
1 pinch
butter
1 knob
chives (chopped)
1 tbsp
Instructions
Mix dry ingredients
Combine flour, salt and baking powder in a bowl.
Add wet ingredients
Make a well in the dry mix and add olive oil and yogurt.
Form the dough
Mix with a spoon then bring together with hands, adding more yogurt if needed.
Knead the dough
Knead on a clean surface for a few minutes until smooth and slightly elastic.
Shape the bagels
Divide into 2 balls, make a hole in each with your thumb and stretch into a bagel shape with a 2-3 cm hole.
Apply egg wash
Place bagels on a lined baking tray and brush lightly with beaten egg.
Sprinkle toppings
Sprinkle garlic granules or seeds of choice over the bagels.
Bake the bagels
Bake at 200°C (180°C fan) for 15-20 minutes until golden brown.
Prepare avocado mix
Mash avocado, cottage cheese, salt and pepper until roughly combined.
Cool the bagels
Remove bagels from oven and cool for at least 5 minutes before slicing.
Prepare scrambled eggs
Add remaining 2 eggs to the beaten egg, season and beat thoroughly.
Scramble the eggs
Melt butter in a pan on medium-high heat and scramble eggs to your liking.
Assemble the bagels
Slice cooled bagels in half, top with avocado cottage cheese mix and fresh scrambled eggs.
Finish and serve
Sprinkle chopped chives over the assembled bagels.
Original recipe
Storage
Store bagels separately from toppings; assemble just before eating for best texture
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.