Breakfast

Egg Ragout w/ Bagel is for Breakfast.

Egg Ragout w/ Bagel takes several minutes to prepare.

Egg Ragout w/ Bagel takes 25 minutes to cook.

Egg Ragout w/ Bagel makes 4 servings.

The ingredients for Egg Ragout w/ Bagel are:

1 1/2 c supar snap peas, strings and tips removed
1 c baby sunburst/summer squash, cut into quarters
4 green onions, thinly bias-sliced
4 tsp margarine or butter
2 T AP flour
1 1/4 c milk
2 T grated Parmesan cheese
1 tsp dijon-style, or sweet-hot mustard
4 hard cooked eggs, coarsely chopped
4 bagels, split, toasted or 4 slices whole wheat bread toasted

Here is how you make Egg Ragout w/ Bagel:

In a med saucepan, cook snap peas and squash covered, in a small amount of boiling salted water for 2-4 minutes or until crisp-tender. Drain.For sauce, in a large saucepan cook green onions in hot margarine until tender. Stir in flour. Add milk all at once. Cook and stir over med heat until thickened and bubbly. Stir in parmesan and mustard. add cooked vegetables. Cook and stir about 1 minute more until heated through.Gently stir in eggs. Serve over toasted bagels or bread. Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user TAMPATASHA.

The nutritional information for Egg Ragout w/ Bagel is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.7

• Total Fat: 12.3 g
• Cholesterol: 219.5 mg
• Sodium: 595.9 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 8.1 g
• Protein: 21.6 g