Thick-cut bagels halved and toasted become dinner when topped with melted herbed butter and a generous dose of garlic. This shelf holds a substantial grain loaf that browns beautifully; you need only a pan and three minutes to turn it into something warm to eat.

Serves 2. 8 minutes, 5 at the stove.

About 440 calories a serving, 11 g protein, 56 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve the two bagels lengthwise and place cut side down in a large skillet over medium-high heat. Toast for two to three minutes until the cut surfaces are golden and crisp, then transfer to a plate.3 min
2. Return the skillet to medium heat and add three tablespoons butter. Mince two garlic cloves and stir into the melting butter, cooking for thirty seconds until fragrant. Chop a handful of parsley or chives and stir in with one quarter teaspoon salt and pepper to taste.1 min
3. Place the toasted bagal halves cut side up on two plates and spoon the hot garlic butter over each one, dividing it evenly.

Note Swap fresh dill for parsley if you have it. Leftover bagels keep for a day wrapped in foil and can be toasted again the next morning. Serve with a simple green salad or soup to round out the meal.