Bagels with chive cream cheese and scrambled eggs
Toast a bagel, pile it with chive cream cheese and warm eggs for a supper that feels like breakfast. This spread has chive and onion built in, so you're halfway to dinner before you start. Serve it hot and eat it with your hands.
About 570 calories a serving, 24 g protein, 57 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 bagels
From your shelf
- 4 tablespoons [55g] cream cheese spread, chive & onion
Staples
- 2 tablespoons [30g] butter
- 4 eggs
- to taste salt
- to taste pepper
- Split 2 bagels and toast them cut-side down in a dry pan over medium heat until golden, about 4 minutes. Transfer to a plate and set aside.
- Crack 4 eggs into a bowl and whisk them with a pinch of salt and pepper. Melt 2 tablespoons butter in the same pan over medium-low heat and pour in the eggs. Scramble gently, stirring often, until they form soft curds and look barely set, about 3 minutes.
- Spread 2 tablespoons of chive cream cheese on the cut side of each toasted bagel. Top each with half the scrambled eggs and serve warm.
Note Swap the eggs for smoked salmon if you have it on hand. Leftovers don't work well; eat this fresh. A glass of orange juice and a handful of radishes complete the meal.
On the label
PASTEURIZED MILK AND CREAM, WHEY PROTEIN CONCENTRATE, WHEY, SALT, DRIED CHIVES, DRIED ONIONS, CAROB BEAN GUM, XANTHAN GUM, GUAR GUM, NATURAL FLAVOR, SORBIC ACID (AS A PRESERVATIVE), VITAMIN A PALMITATE, CHEESE CULTURE.
Philadelphia, cheese, serving 31 g. Ingredients as printed on the label.
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Cooks as cream cheese, margarine, onions. Half of it left? Use up the cream cheese.