Half an avocado becomes two open-faced toasts with crispy edges and a soft-cooked egg on top. This is the weeknight way to use up what's left in the crisper drawer and still feel like you cooked dinner.

Serves 2. 15 minutes, 10 at the stove.

About 350 calories a serving, 9 g protein, 19 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Toast 2 slices of bread until golden and crisp, then set them on a plate.
2. While the toast cools slightly, cut the half avocado in half lengthwise and slice each quarter into three pieces. Heat 2 tablespoons of oil in a skillet over medium-high heat until the edges of a piece of bread dipped in shimmer.
3. Crack 2 eggs into the hot oil, keeping them side by side, and cook until the whites are set and the edges are brown, about 4 minutes. Season with salt and pepper as they cook.4 min
4. Divide the avocado slices between the two toasts, mashing them slightly with a fork and sprinkling with salt and pepper. Top each with a fried egg and serve at once.

Note Swap avocado for any soft cheese or ripe tomato. Leftovers do not keep; this is best eaten hot. Serve with hot sauce, lemon, or a small salad on the side.

A quarter of an avocado feels small until it meets thick toast and a runny yolk. This is how you use up what's left: mash it thin, let it stretch across the bread, and lean on the egg for richness. A weeknight dinner that takes twelve minutes.

Serves 2. 12 minutes, 12 at the stove.

About 410 calories a serving, 10 g protein, 22 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Toast 2 thick slices of sourdough in a skillet over medium heat with 1 tablespoon butter until golden and crisp on both sides, about 4 minutes total. Transfer to a plate.4 min
2. Add 2 tablespoons oil to the same skillet over medium-high heat. Crack 2 eggs into the pan and fry until the whites set but the yolks stay runny, about 3 minutes.3 min
3. While the eggs cook, halve 1 medium tomato and slice it thin. Mash 1/4 avocado with a pinch of salt and pepper until it spreads like soft butter.
4. Spread the mashed avocado over each toast slice. Top with tomato slices, then slide one fried egg onto each. Season with salt and pepper and eat right away.

Note Swap the tomato for a handful of arugula or even pickled onions. Leftovers do not keep; eat this hot. Serve with a cold drink and a green salad if you want to stretch the meal.

A soft scramble of eggs folded with warm avocado, finished with salt and pepper. Tonight's shelf offers almost nothing, so this is a pantry dinner built around that small wedge, a quiet, lean meal that comes together in minutes.

Serves 2. 10 minutes, 10 at the stove.

About 310 calories a serving, 12 g protein, 5 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Crack 4 eggs into a bowl and whisk them with a pinch of salt and pepper until no whites remain visible.
2. Set a nonstick skillet over medium heat and melt 2 tablespoons butter, swirling until it foams and turns pale gold; listen for the sizzle to slow.
3. Pour the eggs into the pan and let them sit untouched for 15 seconds, then push them gently from the edges to the center with a spatula, tilting the pan so uncooked egg flows to the edge, for about 2 minutes until they are soft and creamy but no longer runny.2 min
4. Slice your avocado wedge into thin pieces and fold them into the eggs off heat, stirring gently to avoid breaking them; taste and adjust salt and pepper.
5. Divide between two plates and serve at once.

Note Swap the avocado for sliced tomato or a handful of fresh herbs if you prefer. Leftovers do not keep well; eat immediately. Serve with toast and a squeeze of lemon, or with hot sauce on the side.