Dunch (the lunch-dinner hybrid) is probably my favourite way to eat and this recipe falls squarely into that category. It is as acceptable at first light as it is at dusk and couldn’t be easier to throw together. I like the idea of this for a last-minute feeding of friends.
6 mini bagels, split in half (or 3 regular bagels, split then halved)
4-6 cavolo nero leaves, coarsely torn
1 cup yoghurt
¾ cup cream
1 tbsp ras el hanout
2 garlic cloves, crushed
pinch dried mint
½ cup feta
4 tbsp butter
2 tsp dried mint
1 tsp ras el hanout
1 small pinch chilli flakes
3 tbsp finely chopped herbs (mint, coriander and flat-leaf parsley)
another ½ cup feta
1. Preheat the oven to 170C.
2. Line a large baking dish (I used one that was 44cm x 30cm) with baking paper. Layer the mini bagels, cut-side-down, and the coarsely torn cavolo nero leaves across the base in a single layer.
3. Combine the eggs, yoghurt, cream, ras el hanout, garlic and dried mint in a jug and stir to combine. Pour over the bagels and then gently push the bagels into the mixture. Set aside for 10 minutes so the bagels begin to absorb the mixture.
4. Sprinkle over the chunks of feta then gently crack the eggs into a jug and pour into any little holes or divots, leaving the yolks whole.
5. Bake for 45 minutes or until the tops of the bagels look crisp and golden, and the eggs are cooked to your liking. If at this point the eggs still look as though they are too runny, turn on the grill function and cook for an additional 2-5 minutes, watching it closely to prevent burning.
6. While the bagels are baking, make the spiced butter. Add the butter to a small frypan set over medium heat and cook until foaming and starting to take on a little colour. Remove from the heat, add the remaining ingredients and give it a stir to combine.
7. Remove the bagels from the oven and scatter over extra feta and the fresh herbs. Pour over the spiced butter and season generously with salt and pepper. Serve immediately.