Split bagels and toast them golden, then crown with melted butter and a savory egg. This sweet and savory pairing turns a breakfast staple into an honest weeknight meal, rich enough without pretence.

Serves 2. 15 minutes, 8 at the stove.

About 470 calories a serving, 8 g protein, 79 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a toaster or toaster oven to 400°F (200°C). Split the 2 bagels in half and place them cut side up on a baking sheet or directly in the toaster oven, and toast until the edges turn golden, about 4 minutes.4 min
2. While the bagels toast, warm 2 tablespoons of butter in a nonstick skillet over medium heat. Crack 2 eggs into the pan side by side and cook until the whites set but the yolks still jiggle, about 3 minutes; season with a pinch of salt and pepper.3 min
3. Transfer the toasted bagel halves to two plates, lay one egg on each of two halves, and serve warm.

Note Swap the bagels for toast if you prefer. Leftover bagels keep wrapped in the cupboard; split and reheat before serving. Add a simple green salad or sliced tomato to round out the plate.