A half bagel split and toasted makes a crisp base for a fried egg and melted cheese, a dinner that takes the place of breakfast when you need it to. One bagel feeds two when flanked with salad or fruit.

Serves 2. 10 minutes, 8 at the stove.

About 330 calories a serving, 16 g protein, 28 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Split the half bagel into two quarters lengthwise and set cut-side up on a toaster oven tray or your oven rack set to the middle. Toast at 400°F [200°C] until golden and crisp, two to three minutes, and lay one slice of cheese on each quarter.3 min
2. While the bagel toasts, set a skillet over medium-high heat and melt 1 tablespoon of butter. Crack two eggs into the pan and cook until the whites turn opaque and the yolks set to your liking, three to four minutes, then season with salt and pepper.4 min
3. Top each toasted bagel quarter with one egg, split between them if needed. Serve at once with the cheese just melting underneath.

Note Swap cheese for sliced avocado or tomato if you like. Leftovers do not keep. Serve with a green salad or a bowl of fruit to round the plate.

Half a bagel makes the foundation for a quick supper when you need something now. Split and toast it, then top with soft scrambled eggs and whatever herbs you have on hand. This is pantry dinner cooking.

Serves 2. 15 minutes, 10 at the stove.

About 230 calories a serving, 11 g protein, 1 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Split the half bagel and place it cut side up on a baking sheet or toaster oven tray. Toast at 400°F [200°C] for 5 minutes until the cut sides are golden and crisp.5 min
2. Crack 4 eggs into a bowl and whisk with 1 minced garlic clove, salt, and pepper. Heat 2 tablespoons butter in a pan over medium heat until foaming, then pour in the eggs and stir gently with a spatula.
3. Cook the eggs for 3 to 4 minutes, stirring often, until they are soft and just set. The bagel should be done at the same time.4 min
4. Divide the toasted bagel between two plates and top each half with the warm scrambled eggs. Serve at once.

Note Swap in cream cheese or soft cheese if you have it. Leftovers are better eaten warm. Serve with a simple green salad or sliced tomato on the side to stretch the meal.

Bagels make a sturdy base for this open-faced dinner: split, toasted, and topped with a fried egg and wilted greens from what the pantry holds. It's supper when you want dinner fast.

Serves 2. 15 minutes, 12 at the stove.

About 680 calories a serving, 30 g protein, 86 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Split all 3 bagels in half and toast them cut-side up under the broiler until golden, about three to four minutes.4 min
2. While the bagels toast, mince 1 clove garlic and coarsely chop the hearty greens.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the minced garlic, then the chopped greens with a pinch of salt, and stir until wilted, about two minutes.2 min
4. Transfer the wilted greens to a plate. In the same skillet, add the remaining 1 tablespoon oil and crack 4 eggs into it, then fry until the whites are set but the yolks still jiggle, two to three minutes.3 min
5. Set the warm toasted bagel halves on two plates, divide the wilted greens among them, top each with an egg, and season all with salt and pepper.

Note Swap the greens for sautéed mushrooms or tomato sauce if needed. Leftovers keep covered in the refrigerator for one day; reheat gently. Serve with a glass of wine or hot tea on the side.