Split bagels, toast until crisp, then top with cream cheese, a drizzle of honey, and a scatter of toasted nuts for a sweet-savoury open-face dinner that's ready in minutes. The shelf gives you the base; you add richness and crunch.

Serves 2. 15 minutes, 10 at the stove.

About 510 calories a serving, 7 g protein, 95 g carbohydrate, 16 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 arrange cut-side up on a baking sheet. Toast in a 375°F [190°C] oven for 5 to 7 minutes until the cut surface is light golden and crisp around the edges.7 min
2. Spread 2 tablespoons of cream cheese on each warm bagel half while toasting a handful of nuts (pecans or almonds work well) in a small dry skillet over medium heat for 2 to 3 minutes, stirring once, until fragrant.3 min
3. Drizzle 1/2 tablespoon of honey over each bagel half and scatter the warm toasted nuts on top.

Note Swap the cream cheese for ricotta mixed with a pinch of cinnamon if you have it. Leftovers do not keep well; eat while the bagel is still warm. Serve with a bitter green salad or fresh berries on the side to balance the sweetness.