Bagel with honey meatball

Name: Bagel with honey meatball
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Sweet potatoes; 6-8 TABLESPOONS Maple syrup; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 75 g medium hot mustard; 75 g Salad mayonnaise (50 % fat); 2 discs Toast; 1 Onion; 1 sprig of rosemary; 5 Eggs (size M); 400 g mixed minced meat; 2 TABLESPOONS Honey; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Milk; 100 g yellow cheddar cheese; 2 Tomatoes; 10 g Butter; 4 Stem(s) Parsley; 4 Bagel (approx. 150 g each, with sesame and bran as desired); 7-10 Tbsp coarse salt; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Sweet potatoes
6-8 TABLESPOONS Maple syrup
5 TABLESPOONS Oil
7-10 Tbsp Salt
75 g medium hot mustard
75 g Salad mayonnaise (50 % fat)
2 discs Toast
1 Onion
1 sprig of rosemary
5 Eggs (size M)
400 g mixed minced meat
2 TABLESPOONS Honey
7-10 Tbsp Pepper
2-3 TABLESPOONS Milk
100 g yellow cheddar cheese
2 Tomatoes
10 g Butter
4 Stem(s) Parsley
4 Bagel (approx. 150 g each, with sesame and bran as desired)
7-10 Tbsp coarse salt
baking paper

Directions

1
Peel the potatoes, wash them thoroughly and cut them into coarse sticks. Mix potatoes, 3-4 tablespoons maple syrup, 2 tablespoons oil and 1 teaspoon salt. Distribute on a baking tray lined with baking paper. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) Bake for 30-40 minutes.
3
For the dip, mix 3-4 tablespoons of syrup, mustard and mayonnaise. Season to taste with salt. Soak bread in cold water. Peel onion and chop very finely. Wash rosemary, shake dry, pluck needles from the twig and cut very finely.
4
Squeeze the bread. Knead well with 1 egg, minced meat, rosemary, onion, honey, 1 teaspoon salt and 1 teaspoon pepper in a bowl. Form 4 large, flat meatballs from it. Heat 3 tablespoons of oil in a large pan and fry the meatballs for 3-4 minutes on each side.
5
Remove and keep warm.
6
Coarsely grate the cheese. Wash and slice the tomatoes. Whisk 4 eggs and milk. Season with salt and pepper. Heat butter in a small pan, add egg-milk and let it falter at low heat.
7
Carefully push them together with a spatula. Remove the stiff egg mixture from the pan and quarter it. Wash parsley, shake dry and chop finely.
8
Cut the bagel. Spread the bagel halves with some dip, cover each with a meatball, a piece of omelette and tomatoes, sprinkle with cheese. Put a blob of dip on each, put a lid on and sprinkle with parsley.
9
Take the potato sticks out of the oven, sprinkle with coarse salt if necessary and add them.