French toast for dinner using bagels from the shelf, toasted and soaked in an egg custard. The cinnamon and brown sugar baked into the bagels add spice and sweetness, so you'll need only a light hand with toppings. A weeknight meal that tastes like something you meant to make.

Serves 2. 15 minutes, 12 at the stove.

About 450 calories a serving, 17 g protein, 55 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the 2 bagels in half and toast them in a toaster or under the broiler until golden brown. While they toast, crack 2 eggs into a shallow bowl and add a pinch of salt, then whisk with 2 tablespoons water until the yolks and whites are combined.
2. Melt 2 tablespoons butter in a large skillet over medium heat. When the butter foams, dip each toasted bagel half into the egg mixture for 1 second per side, then place it in the skillet. Cook until the egg is set and golden, about 3 minutes per side.6 min

Note Swap maple syrup for yogurt with granola. Leftovers keep in the fridge for a day and reheat in a toaster oven. Serve with a simple green salad or roasted vegetables to make it feel like dinner.