Ingredients
| whole wheat bagels, halved |
4
|
| large eggs |
8
|
| mayonnaise |
4 tablespoons
|
| baby spinach, thinly sliced, divided |
1 cup
|
| Kosher salt and black pepper, to taste | |
| capers, rinsed |
1 tablespoon
|
| jarred roasted red peppers, finely chopped |
½ cup
|
| chopped parsley (optional garnish) |
¼ cup
|
| lemon zest (optional garnish) |
1 teaspoon
|
| lemon juice (optional garnish) |
1 tablespoon
|
Directions
- PREHEAT oven to 375 degrees Fahrenheit and LINE a large baking sheet with parchment paper.
- USE a 2 or 2 ½ inch round cookie or biscuit cutter to create a larger hole (it should be just big enough for an egg to fit). SPREAD mayonnaise over cut sides of bagel halves and PRESS firmly, mayo side down, onto the baking sheet.
- STUFF a little spinach in the bottom of each hole (this will help hold the egg in), then CRACK an egg into each center. SEASON with salt and pepper, then TOP each egg with remaining spinach, capers, and roasted red peppers. BAKE until egg whites are set and yolk is cooked to preferred doneness, about 12-15 minutes.
- For optional garnish: TOSS parsley with lemon zest and lemon juice in a small bowl. USE as a garnish just before serving.
NOTE
- Save bagel cutouts and toast to enjoy alongside bagels.
- The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/8th of Recipe
| Calories |
270
|
| Total Fat |
11.5g
|
| Polyunsaturated Fat |
4g
|
| Monounsaturated Fat |
3g
|
| Cholesterol |
190mg
|
| Sodium |
790mg
|
| Carbohydrates |
31g
|
| Total Sugar |
4g
|
| Added Sugar |
0g
|
| Dietary Fiber |
4g
|
| Protein |
14g
|