The Bagel Lunch Box

Method3 steps · about 30 min

1. 1

   Step 1: To hard boil the eggs (4), place the eggs in a sauce pot and add water until the eggs are covered by one inch. Place the pot over high heat and allow the water to come up to a full boil. When it reaches a full boil, turn off the heat, place a lid on the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to a bowl of ice water to cool.

   Rest eggs in water · 15 minUses 4 large eggs · Water, for boiling eggs and cooling bath · Ice, for cooling bath

   
2. 2

   Step 2: To make the scallion herb cream cheese (4 oz), combine the cream cheese, parsley (1 Tbsp), cilantro (1 Tbsp), green onion (1), garlic powder (1/16 tsp), salt (1/16 tsp), and lemon juice (1/2 Tbsp) in a bowl. Stir together until evenly combined.

   Uses 4 oz cream cheese · 1 Tbsp chopped parsley · 1 Tbsp chopped cilantro · 1 green onion, sliced · 1/16 tsp garlic powder · 1/16 tsp salt · 1/2 Tbsp lemon juice

3. 3

   Step 3: Place one bagel in each lunch box along with ¼ of the cucumber slices, ¼ of the grape tomatoes, ¼ of the cream cheese (1 oz.), and one hard boiled egg. Refrigerate up to five days.

   Uses 4 mini bagels · 1 cucumber, sliced · 1 cup grape tomatoes · Scallion-herb cream cheese · Cooled hard-boiled eggs