Split a couple of boomin' berry bagels and toast them until golden, then pile them with soft scrambled eggs and fresh herbs. This grain-forward bagel holds up well to the creaminess of eggs and the tart cranberry notes play nicely against butter and pepper.

Serves 2. 15 minutes, 10 at the stove.

About 240 calories a serving, 11 g protein, 2 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the 2 bagels in half lengthwise and place them cut side up on a toaster oven rack or regular oven rack set 4 inches from the broiler element. Broil for 2 to 3 minutes until golden and crisp at the edges.3 min
2. While the bagels toast, crack 4 eggs into a bowl and whisk with 1 tablespoon water, a pinch of salt, and a few grinds of pepper. Melt 2 tablespoons butter in a nonstick pan over medium heat, then pour in the eggs.
3. Stir the eggs gently with a spatula, scraping from the edges toward the centre every 30 seconds. When they form soft, custard-like curds and just stop looking wet, after about 2 minutes, pull the pan from heat.2 min
4. Transfer the toasted bagel halves to two plates. Divide the warm scrambled eggs among them, then scatter 1 tablespoon chopped fresh chives or parsley over the top of each bagel. Serve right away with extra pepper at the table.

Note Swap the berries for smoked salmon and capers if you have them. Scrambled eggs keep for a day in the fridge, reheated gently over low heat with a splash of water. Serve with a sharp green salad or sliced tomato on the side.