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Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4

  • For the bagels:
  • 2 plain bagels
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • -
  • For the eggs:
  • 2 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • ⅛ teaspoon plus ¼ teaspoon kosher salt
  • 6 large eggs
  • ⅛ teaspoon freshly ground black pepper
  • 2 ounces cream cheese, cut into small pieces
  • 6 fresh chives

Heat the broiler to high (with the oven rack about 4 inches from the top).

For the bagels, cut them in half so you have 4 rounds and scoop out the fluffy-doughy insides. Broil the bagels for 1 to 2 minutes, until golden brown.

In a small skillet, melt the butter over medium heat. Add the garlic. Swirl the pan for 1 to 2 minutes, until the garlic is toasty and pale brown.

For the eggs, in a medium nonstick skillet, melt the butter over medium-high heat. Add the shallots and ⅛ teaspoon of the salt. Cook for 7 to 8 minutes, stirring occasionally, until caramelized. Reduce the heat to medium-low.

In a medium bowl, whisk together the eggs, the remaining ¼ teaspoon salt, and the pepper. Pour the eggs over the shallots and scramble until very soft. Dot the pieces of cream cheese over the eggs. Continue to scramble the eggs to your liking.

Drizzle the warm garlic butter into the wells of the bagels and fill them with the eggs. Use scissors to snip the chives over the tops.

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