Allison Urbani: Salmon and Bagel Bake

4 eggs
1 14.5oz reduced sodium chicken broth
¼ cup thinly sliced green onion
2 cloves garlic, minced
1 tbsp. snipped fresh dill weed or ¾ tsp. dried dillweed, crushed dill
4 onions bagels, split, or 10 mini bagels
1 7.5oz can red salmon, drained, skin and bones removed and broken into chunks
4oz Havarti cheese, shredded, 1 cup

1. Preheat oven to 350. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels into 2 or 3 pieces
2.In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all.
3.Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.