A warm bagel holds soft scrambled eggs and spinach for a dinner that feels substantial without fuss. This shelf asks for breakfast for dinner, and bagels toasted with butter are the quickest route to something that fills you up on a weeknight.

Serves 2. 15 minutes, 12 at the stove.

About 800 calories a serving, 37 g protein, 91 g carbohydrate, 35 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the 2 bagels in half and toast them cut-side down in a dry skillet over medium heat until golden, about 3 minutes, watching so they do not char. Move them to a plate and set aside.3 min
2. In the same skillet melt 1 tablespoon of butter over medium-high heat, add the minced garlic clove, and when it blooms add the 3 cups of spinach. Toss until it wilts and any liquid cooks off, about 3 minutes. Season with a pinch of salt and pepper, then divide between two plates.3 min
3. Crack 4 eggs into a bowl, add 2 tablespoons of cream and 1/4 teaspoon each of salt and pepper, and whisk to combine. Reduce the heat to medium-low, add the remaining 2 tablespoons of butter to the skillet, and pour in the eggs. Stir gently with a spatula as they cook, reaching into the corners, until they are set but still soft, about 3 minutes.3 min
4. Divide the eggs between the plates over the spinach. Butter the cut sides of the toasted bagel halves with the 2 tablespoons of butter and place them on the plates alongside the eggs.

Note For a heartier meal, cook the french toast from the package as the eggs rest and layer it on top. Leftovers keep in the fridge for one day; reheat gently. Serve with hot sauce or a strong cup of coffee.