Cinnamon raisin bagel breakfast for dinner
Sweet and filling, these bagels become dinner when toasted, buttered, and dressed with eggs and a pinch of salt. Rich enough for two, ready in under half an hour, and they ask nothing of you but a hot pan.
About 830 calories a serving, 16 g protein, 158 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 4 cinnamon raisin sliced soft bagels
Staples
- 2 tablespoons butter
- 4 eggs
- 1/4 teaspoon salt
- to taste pepper
- Heat a skillet over medium-high heat with 1 tablespoon of butter. When it foams, lay 4 bagel slices flat in the pan and toast until deep gold on each side, about 4 minutes total; transfer to a plate.
- Add 1 tablespoon of butter to the same skillet. Crack 4 eggs into a bowl, pour them into the pan, and stir gently with a spatula until scrambled through, about 3 minutes; season with 1/4 teaspoon salt and pepper to taste.
- Divide the toasted bagels between two plates and top with the scrambled eggs.
Note Swap the eggs for cottage cheese or ricotta if you prefer. Leftovers keep in the fridge for a day; reheat gently. Serve with coffee or a green salad to cut the sweetness.
On the label
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, RAISINS, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: WHEAT GLUTEN, CINNAMON, SALT, WHEAT FLOUR, CARAMEL COLOR, SOYBEAN OIL, CALCIUM PROPIONATE (PRESERVATIVE), GUAR GUM, SODIUM STEAROYL LACTYLATE, MONOGLYCERIDES, CITRIC ACID (PRESERVATIVE), SORBIC ACID (PRESERVATIVE), ENZYMES, HYDROGENATED SOYBEAN OIL, SUNFLOWER OIL, DEGERMINATED YELLOW CORN MEAL, ASCORBIC ACID (PRESERVATIVE).
Aunt Millie's, breads & buns, serving 94 GRM, package 20 oz/567 g. Ingredients as printed on the label.
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Cooks as raisins, bagels. Half of it left? Use up the raisins.