hard-boil the eggs for 12 mins, then plunge them into cold water to cool
meanwhile, preheat, while the eggs are cooling, mix the soft cheese with the chives or spring onions.
split the bagels in half and lightly toast the inside, then spread with the soft mixture.
shell and slice the eggs, and arrange on the bagel bases with the watercress. season with black pepper, then sandwich the bagel tops in place. serve at once, or wrap and pop in the fridge until lunchtime.
Originally Submitted
7/6/2013
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