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Kimchi Cream Cheese Bagel
Finely chopped kimchi, green onions and just a touch of soy sauce add so much flavor to your average cream cheese.
Course Breakfast
Cuisine Korean
Keyword bagel, breakfast, cream cheese, kimchi, savory
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Servings 2
Calories 670kcal
- 1 tablespoon extra-virgin olive oil
- 1½ cups baby spinach
- Kosher salt, as needed
- 4 ounces cream cheese, at room temperature
- ½ cup kimchi, finely chopped, divided
- 2 green onions, thinly sliced, divided
- 1 teaspoon soy sauce
- 2 sesame bagel, halved lengthwise
- 2 tablespoons butter (optional)
- 1 teaspoon toasted white sesame seeds
Heat a large nonstick skillet over medium heat, add the oil and heat through. Add spinach and cook until reduced in size. Season to taste with salt.
Add the cream cheese, kimchi, half the green onions and soy sauce to a medium mixing bowl and stir to combine.
Toast bagels until golden brown and spread with butter (if using).
Spread the kimchi cream cheese over the toasted bagel halves, top with the sautéed spinach, remaining green onion and sesame seeds. Serve immediately.
Calories: 670kcal | Carbohydrates: 62g | Protein: 16g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1159mg | Potassium: 397mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3368IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg