Toast a bagel and build a quick breakfast-for-dinner with scrambled eggs and butter. You have a shelf with one thing on it, so tonight you're leaning on staples and making something fast.

Serves 2. 12 minutes, 10 at the stove.

About 560 calories a serving, 22 g protein, 56 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the two bagels in half and toast them, cut side up, in a toaster or under the broiler until golden and crisp, about 3 to 4 minutes.4 min
2. While the bagels toast, crack four eggs into a bowl and whisk them with a pinch of salt and pepper.
3. Melt 1 tablespoon of butter in a skillet over medium heat and pour in the eggs, stirring gently with a spatula until curds form and the eggs are set through, about 4 minutes.4 min
4. Divide the toasted bagels between two plates and spread each piece with the remaining 1 tablespoon of butter, then top with the warm scrambled eggs.

Note Swap cream cheese or jam for the eggs if you prefer a sweet plate. Leftovers don't keep well; eat fresh. Serve with fresh fruit or a simple green salad to round out the meal.