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Egg Bagel 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. 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. 2 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. 3 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. ➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingLove or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉