Biltong-stuffed potato croquettes

“Don’t knock it until you’ve tried it. The most Instagram-worthy breakfast you will make this year, plus it tastes as good as it looks!” – Hannah Lewry
1. Arrange the mozzarella, Cheddar and Peppadews on the bagels.
2. Butter the outsides of the bagels and arrange in a hinged braai grid. Place over medium to cool coals and cook, turning often, until the cheese has melted and bagels are toasted.
3. Serve warm with the bacon, fried eggs and tomato relish.
Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen
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