Wednesday, October 24, 2012

Toasty Parmesan Garlic Bagel

Toasty Parmesan Garlic Bagel
I think I started preparing my plain bagels like this when I was in college. I was living on my own for the first time, and I had bagels and no cream cheese. What I did have was butter. And garlic salt. And Parmesan cheese. And a toaster oven. My mom used to do this with English muffins to go with spaghetti. I think it was around the 90s sometime that bagels became more popular, so that's what I used. 
After making these the first time, I would make them somewhat regularly for breakfast. I'm a big fan of non-breakfast foods for breakfast, and anything with garlic fits the bill. I also used to enjoy Kraft Mac 'N Cheese for breakfast before my whole high blood pressure thing. I'm sure these babies aren't exactly low in sodium either, but I was home for a couple of hours all by myself, and besides napping, I guess I wanted to make something tasty and blog about it.
Today I had this Parmesan Garlic Bagel with some leftover chicken pot pie soup. I probably ate too much, but boy, was it all yummy. 

Toasty Parmesan Garlic Bagel

  • 1 large plain bagel, sliced horizontally
  • 2 tablespoons butter
  • garlic salt to taste
  • 3-4 teaspoons grated Parmesan cheese
Preheat oven to 400 degrees Fahrenheit and line a baking pan with foil or parchment paper.
Spread 1 tablespoon of butter over each of the cut sides of your bagel slices. Sprinkle with garlic salt. Sprinkle with the Parmesan cheese.
Place in oven for about 5-6 minutes, or until butter is melted. Then turn on the broiler and broil bagels for about 2 minutes, or until a deep brown color. (Oven temperatures vary, so keep an eye on your bagels while they broil, lest they burn and become inedible.)
Remove from oven and allow to cool a little before eating.
Makes 1-2 servings.

buttered with garlic salt
with the Paremsan
broiled to toasty perfection

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