The Bagel Lunch Box

Ingredients

• 4 oz. cream cheese ($0.60)
• 1 Tbsp chopped fresh parsley ($0.06)
• 1 Tbsp chopped fresh cilantro ($0.04)
• 1 green onion, sliced ($0.11)
• 1/16 tsp garlic powder ($0.01)
• 1/16 tsp salt ($0.01)
• 1/2 Tbsp lemon juice ($0.02)
• 4 mini bagels ($1.52)
• 4 large eggs ($0.92)
• 1 cucumber, sliced ($1.29)
• 1 cup grape tomatoes ($0.75)

Instructions

1. To hard boil the eggs, 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.
2. To make the scallion herb cream cheese, combine the cream cheese, parsley, cilantro, green onion, garlic powder, salt, and lemon juice in a bowl. Stir together until evenly combined.
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.