Prego Steak Bagel with a Butternut Pickle and Deep-Fried Red Onions

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  • Bagel:
  • 500 g Eskort Prego Steaks
  • 2 red onions, sliced into rings
  • 125 ml flour
  • Oil for deep frying
  • 5 ml mustard seeds
  • 125 ml mayonnaise
  • 5 ml vinegar
  • 4 bagels
  • 30 ml butter
  • Salt to taste
  • One handful of rocket leaves
  • Butternut Pickle:
  • 200 g butternut, grated or julienned
  • 60 ml white wine vinegar
  • 60 ml brown sugar
  • 15 ml thyme, chopped


  • Bagel:
  • In a frying pan over a high heat fry the prego steaks 5 min on each side in olive oil.
  • Remove prego steaks from the heat.
  • Place onion rings into a Ziploc bag together with the flour, shake the bag well to coat.
  • Deep fry the onions in a pot over high heat until crispy and golden.
  • Remove onions form oil and season with salt.
  • In a small saucepan over a medium heat lightly toast the mustards seeds for 5 min.
  • Remove from the heat and crush the mustard seeds with the blade of your knife.
  • In a small mixing bowl combine the mayonnaise, mustard seeds and vinegar.
  • Butternut pickle:
  • In a small sauce pan heat the white wine vinegar, brown sugar and chopped thyme over medium heat until the sugar has dissolved and the mixture starts to boil.
  • In a mixing bowl pour the hot vinegar over the butternut and mix well.


Slice bagels and spread with butter. Lightly toast the bagels in a frying pan.