Active Time:10 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:20 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Cook Mode(Keep screen awake)Ingredients2(3-ounce)whole-wheat bagels, split1/2cuppreparedspinach and artichoke dip1/4cupgrated Parmesan cheese, divided4largeeggs1/8teaspoonsalt1/8teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2(3-ounce)whole-wheat bagels, split
1/2cuppreparedspinach and artichoke dip
1/4cupgrated Parmesan cheese, divided
4largeeggs
1/8teaspoonsalt
1/8teaspoonground pepper
DirectionsPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Place bagel halves, cut-sides up, on the prepared baking sheet. If the holes are small, use your fingers to widen them to 1 1/2-inch diameter.Spoon 2 tablespoons dip into each hole; sprinkle each dip portion with 1 1/2 teaspoons Parmesan. Press down with a spoon to make a small indentation. Crack 1 egg into each bagel hole. Sprinkle the eggs with salt, pepper and the remaining 2 tablespoons Parmesan.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellBake until the whites are set and the yolks are runny, 10 to 12 minutes. Using a spatula, transfer each bagel half to a plate.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellEquipmentParchment paperEatingWell.com, March 2024
Directions
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Place bagel halves, cut-sides up, on the prepared baking sheet. If the holes are small, use your fingers to widen them to 1 1/2-inch diameter.Spoon 2 tablespoons dip into each hole; sprinkle each dip portion with 1 1/2 teaspoons Parmesan. Press down with a spoon to make a small indentation. Crack 1 egg into each bagel hole. Sprinkle the eggs with salt, pepper and the remaining 2 tablespoons Parmesan.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellBake until the whites are set and the yolks are runny, 10 to 12 minutes. Using a spatula, transfer each bagel half to a plate.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellEquipmentParchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Place bagel halves, cut-sides up, on the prepared baking sheet. If the holes are small, use your fingers to widen them to 1 1/2-inch diameter.
Spoon 2 tablespoons dip into each hole; sprinkle each dip portion with 1 1/2 teaspoons Parmesan. Press down with a spoon to make a small indentation. Crack 1 egg into each bagel hole. Sprinkle the eggs with salt, pepper and the remaining 2 tablespoons Parmesan.
Bake until the whites are set and the yolks are runny, 10 to 12 minutes. Using a spatula, transfer each bagel half to a plate.
EquipmentParchment paper
Equipment
Parchment paper
EatingWell.com, March 2024
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Nutrition Facts(per serving)255Calories12gFat24gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
