Mackerel and Egg Bagel
This Mackerel and Egg bagel sandwich is so easy to make and its great for a lunch or for a party as a sandwich platter.
I am not sure if I have gone on and on about eating fish every week, but please, try and get some OMEGA 3 in you at least once a week. A healthy diet should include two portions of fish a week, one of which is oily fish such as Salmon, Mackerel, Tuna and Sardines. You can read more about it on NHS website.
Now to the Instruction:
Soft boiled eggs:
Tip: I boil the egg first as this is the only cooking involved and the egg needs to cool down before adding other ingredients to it.
In a pan, place the eggs carefully without breaking them and pour cold water until the water covers most of the egg. Boil the water in high heat and as soon as it starts to boil, turn the heat to medium and boil for 5 minutes. Once the time is up, cool the egg down by draining the hot water and filling the pan with cold water. This will stop the eggs cooking further. If the cold water gets warm, then get rid of it and add more cold water. The egg should be soft boiled without runny. Once the eggs are cooled down, peel the shell carefully. Clink on this link to see a video on ‘How to peel an egg’.
Mash the eggs in a bowl with folk.
Preparing the Mackerel filling:
Peel the skin off the mackerel and slice it into small pieces. My daughter is not a big fan of the texture of the skin, that’s why I am not including it here in this recipe but if you don’t mind the texture, then include that in the filling as most of the goodness is in the skin. Add the mackerel pieces to the egg bowl, along with sliced spring onions and chopped parsley. Mix them together.
The filling texture is so yummy and I wouldn’t normally add mayonnaise to it but my daughter is a fussy eater so I added a teasoon to numb down the taste of mackerel. I included before and after pictures of the filling texture, so you can make up your own mind into what you would prefer. No mayo would obviously mean healthier option.
Filling before mayo:
Filling after adding mayonnaise, it’s slightly creamier:
Taste the filling first and add salt, pepper and lime as per your taste preference.
Now its time to toast the bagel by cutting it into halves and toasting for about 1 minute and spread butter as soon as its toasted, which will stop the bagel going hard.
Top the bagel with the mackerel filling and enjoy.
Now…. if you are a spicy lover like me, you can add 1 green chopped chillies to the filling, it just takes this filling’s taste to another dimension.
Tip: You can serve this at a party as a sharing platter. Its so easy to make, healthy and just delicious!
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Mackerel and Egg Bagel
An easy sandwich packed full of Omega 3 and proteins. A health booster in a mini bagel.
- 3 eggs
- 1 smoked mackerel fillet
- 3 spring onions chopped
- 1 tsp Mayonase optional
- Salt to tate
- Pepper to taste
- ½ lime juice
- 1 Green chilli optional
Put 3 eggs in pan, bring the water to boil and boil for 5 minutes at medium heat. This will allow the egg to almost hard boil and not be runny
Once boiled, drain the hot water and cool the eggs down with cold water. Once the eggs are cooled, peel the shell off
Mash the eggs with a folk
Take the skin off mackerel (if you don’t like the skin) and cut it into small pieces and add it to the eggs
Cut spring onions into small pieces and chop handful of parsley and add them to the eggs. Add chopped chilli if you want the spicy kick
If you want to add mayo, add that to the sandwich filling, this will give creamier texture
Mix them all together
Add salt, pepper and lime juice as per your preference
Cut the bagel into halves and toast for a minute
Spread the bagel lightly with butter to stop the bagels from going hard
Top up the bagel with desired amount of mackerel filling and serve
Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂
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