Toasted bagels with soft scrambled eggs and butter make a quick supper when you're tired and the shelf is light. The raisins and cinnamon sweeten the dish just enough to feel special without being dessert. Toast, scramble, and eat in twenty minutes.

Serves 2. 20 minutes, 10 at the stove.

About 530 calories a serving, 14 g protein, 79 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice both cinnamon raisin bagels in half and place them cut side up on a baking sheet. Toast at 400°F [200°C] until golden and crisp on the cut side, about 5 minutes; watch the oven while they toast.5 min
2. While the bagels toast, crack 4 eggs into a bowl and whisk with a pinch of salt and pepper. Set a large skillet over medium heat and add 2 tablespoons butter.
3. When the butter foams and the bagels come out of the oven, pour the eggs into the skillet and stir gently with a spatula until soft curds form and the eggs no longer run, about 3 minutes; the eggs should be creamy.3 min
4. Divide the toasted bagel halves between two plates and spoon the scrambled eggs over them. Serve at once.

Note If you have cream or milk, stir a splash into the eggs just before they finish cooking for a richer texture. Leftovers don't keep well; eat this fresh. Serve with hot coffee or tea and consider a glass of juice on the side if the meal feels light.