Split and toast bagels until the cut side crisps golden while the interior stays chewy, then finish with butter and garlic. You have the protein and starch covered already; this shelf dinner is fast and will leave you time to breathe on a weeknight.

Serves 2. 10 minutes, 5 at the stove.

About 390 calories a serving, 11 g protein, 56 g carbohydrate, 14 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. While it heats, mince 2 cloves garlic and mix with 2 tablespoons soft butter, a pinch of salt, and a pinch of pepper until combined.
2. Split 2 bagels in half lengthwise and place them cut side up on a sheet pan. Spread half the garlic butter on the cut sides of all four halves, dividing it evenly.
3. Toast in the oven until the cut sides turn golden and the bagels warm through, about 5 to 7 minutes. You will hear and see the edges start to crisp.6 min

Note Swap in everything bagel seasoning for the plain garlic butter if you have it. Leftover bagels keep in a paper bag at room temperature for two days and can be re-toasted. Serve with cream cheese, smoked salmon, or soft-scrambled eggs for a fuller meal.