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.
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