Bagel with Creamy Eggs and Avocado

For the bagel:

In the bowl of your mixer, water, baking powder, sugar, and half of the flour. 

Start kneading and add the remaining flour, oil and knead for 10 minutes. 

Shape the dough into a ball and place it in a bowl. 

Cover with plastic wrap and a kitchen towel and let rise in a warm place for an hour and a half until the dough has almost doubled in volume.

Transfer the dough to a work surface and divide it into a 120g portion. 

Shape each piece of dough into a ball.

Let it sit for 15 minutes.

At this point, make a hole in the center of each ball, then spread the hole to form a kind of donut.

Cover the bagels with plastic wrap and let sit for 10-15 minutes. 

Preheat the oven to 220° (static mode) and line a baking sheet with parchment paper. 

In a large pot, bring the water and honey to a boil, then reduce the heat. 

Soak the bagels in water, 3/4 at a time, depending on the size of the pot. 

Boil the bagels for 40 seconds per side.

Remove the bagels from the water using a slotted spoon and place them on the baking sheet. Brush the tops of the bagels with the beaten egg and sprinkle with the seeds.

Bake the bagels for 20 minutes, then transfer them to a wire cooling rack.

For the filling:

In a non-stick frying pan, cook the fried eggs.

Cut the bagels in half, spread the two sides with mustard, place a few slices of avocado, tomato, salad, Crema del Piave, egg on each side and finally cover with the other half.