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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From better homes. A great combo. I like to sometimes add mushrooms to the dish and salsa on top afterwards. Ingredients:
4 eggs |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/4 cup thinly sliced green onion |
2 garlic cloves, minced |
3/4 teaspoon dried dill, crushed |
4 bagels, split (i prefer onion for this) or 10 miniature bagels (i prefer onion for this) |
1 (7 1/2 ounce) can red salmon, drained, skin and bones removed and broken into chunks |
1 cup havarti cheese, shredded (or your favorite) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl beat together eggs and broth.
3. Stir in green onion, garlic, and dillweed; set aside.
4. Cut split bagels in two or three pieces.
5. In a greased 2-quart baking dish place bagel bottom pieces cut side up.
6. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down.
7. Gradually pour egg mixture over all.
8. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean.
9. Let stand 10 minutes before serving.
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