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August 1998 Issue
Bagel Sauce
by Ronda L. Halpin
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Every once in a while, I get up in the morning and have a craving for eggs and bagels. I put on my slippers and wander over to the refrigerator only to find that I'm almost out of eggs. I'm sure you've been there too. This month's recipe is my attempt to stretch an egg. Actually, because I'm usually making breakfast for two, it's about stretching two eggs.

Normally, if there's going to be an egg and bagel breakfast, it means each plate gets two eggs, scrambled, and a fresh onion bagel, lightly toasted. (You can substitute your favorite bagel if onions don't get you smiling.) I might add some fresh melon and my favorite breakfast coffee. However, if eggs are looking scarce, I pull out my favorite saucepan and some "egg stretchers" and make a nifty egg sauce to spoon over my toasted bagel.

This is a neat sauce. I don't think I've ever made it exactly the same way twice. Sometimes I add extras like crumbled bacon, diced tomatoes, or minced onions. Sometimes I use plain yogurt instead of nonfat sour cream. Sometimes I use buttermilk instead of skim milk. My mood and the contents of my refrigerator determine the morning recipe. So, next time you find yourself with an egg or two and a craving for more, stretch them and have them over bagels!

 

Bagel Sauce
  • 2 T. margarine
  • 2 eggs
  • 1/4 c. nonfat cream cheese
  • 1/4 c. nonfat sour cream
  • 1/4 c. skim milk
  • 2 T. grated parmesan cheese
  • 1/4 c. grated cheddar cheese
  • 2 tsp. pepper (any combination of black, white and red)
  • 2 bagels, halved and lightly toasted
In a medium saucepan, melt margarine over medium-high heat. Add eggs, cream cheese, sour cream and milk. Mix well and allow to bubble slightly. Add cheeses and pepper. Continue mixing until mixture bubbles and becomes lumpy. Serve warm over toasted bagel halves.
  • Yields: 2 servings
  • Preparation Time: 15 minutes

 



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