A toasted pretzel bagel becomes a base for a soft scrambled egg and melted cheese, warm and sturdy enough for a quick dinner on its own. These bagels have salt in the dough and a pretzel crust, so they ask for simple fillings that let their own flavour shine.

Serves 2. 15 minutes, 12 at the stove.

About 590 calories a serving, 27 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 both pretzel bagels and toast them cut side down in a large skillet over medium heat until golden, about three minutes; transfer to plates.
2. In the same skillet, melt 2 tablespoons of butter over medium heat and crack 4 eggs into it, breaking the yolks; stir gently until soft curds form, three to four minutes, seasoning with salt and pepper as they cook.
3. Top each bagel half with one slice of cheese while still warm, divide the scrambled egg between the two bagels, and eat while the cheese is soft.

Note Swap cream cheese for cheddar if you have it, or add a tomato slice or avocado. Leftovers do not keep well. Serve with a green salad or a cup of soup on the side if you want something cold and sharp against the warm bread.