Time active: 10 minutes

Total Time: 20 minutes

Servings: 4

Nutrition Profile:

Sesame-Free

Nut-Free

Soy-Free

Vegetarian

Jump to Nutrition Facts

Ingredients:

- 2 (3-ounce) whole-wheat bagels, split

- 1/2 cup prepared spinach and artichoke dip

- 1/4 cup grated Parmesan cheese, divided

- 4 large eggs

- 1/8 teaspoon salt

- 1/8 teaspoon ground pepper

Directions:

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Place bagel halves, cut-sides up, on the prepared baking sheet. If the holes are small, use your fingers to widen them to a 1 1/2-inch diameter.

3. Spoon 2 tablespoons of dip into each hole; sprinkle each dip portion with 1 1/2 teaspoons of Parmesan.

Press down with a spoon to make a small indentation.

4. Crack 1 egg into each bagel hole. Sprinkle the eggs with salt, pepper, and the remaining 2 tablespoons of Parmesan.

5. Bake until the whites are set and the yolks are runny, for 10 to 12 minutes.

6. Using a spatula, transfer each bagel half to a plate.

Equipment:

Parchment paper