Three stalks of celery become tender and sweet when braised with garlic and finished with eggs, turning what you have into a simple supper. The celery softens to the point it melts on the tongue while the eggs set into a light custard in the pan.

Serves 2. 30 minutes, 10 at the stove.

About 200 calories a serving, 12 g protein, 5 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 celery stalks, 2 tablespoons olive oil, 2 cloves garlic, to taste salt, to taste pepper, 4 eggs, 1 tablespoon butter.

1. Cut the three celery stalks into two-inch pieces. Heat two tablespoons of olive oil in a large skillet over medium heat and add the celery with two minced garlic cloves, salt, and pepper.
2. Cover and braise the celery for twelve to fifteen minutes, stirring once halfway through, until the pieces are tender when pierced with a fork.14 min
3. Push the celery to the edges of the pan. Crack four eggs into the center, add one tablespoon of butter, and season with salt and pepper. Cover and cook for four to five minutes until the egg whites are set but the yolks still jiggle slightly.5 min

Note Swap in leeks if you have them. Eat any leftovers cold within a day, or warm gently over low heat. Serve with toast or rice to soak up the pan juices.

Half a bunch of celery becomes tender and golden when braised low and slow, turning from fridge scrap into the main event. Garlic and thyme give it character, butter makes it rich, and crusty bread soaks up the pan juices that are the whole point.

Serves 2. 50 minutes, 10 at the stove.

About 150 calories a serving, 6 g protein, 2 g carbohydrate, 13 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need half a bunch celery, 2 tablespoons [30 g] butter, 3 cloves garlic, to taste salt, to taste pepper, 1 teaspoon thyme, 1 cup [240 ml] vegetable or chicken broth.

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Trim the celery and cut it into 3-inch [8 cm] pieces, then add it to the pan, stirring now and then until the cut sides brown, about 5 minutes.5 min
2. Crush 3 cloves of garlic into the pan along with 1 teaspoon of thyme, salt, and pepper. Stir for 30 seconds until fragrant.
3. Pour in 1 cup [240 ml] of broth and bring to a simmer. Cover the pan and turn the heat to low.
4. Braise the celery for 30 to 35 minutes, until it is fork-tender and the broth has reduced by half. Taste and adjust the salt and pepper.33 min

Note Swap the broth for water if you have no stock and add a spoon of soy sauce for depth. Leftovers keep four days; reheat in a covered pan with a splash of water. Serve with crusty bread or over rice to soak up the pan liquid.

Pale inner celery stalks turn tender and sweet when braised low and slow with garlic and thyme. This shelf is nearly bare, so the dish leans on staples, but that is how braises work, and this one makes a real dinner with bread and a fried egg on top.

Serves 2. 45 minutes, 8 at the stove.

About 230 calories a serving, 6 g protein, 2 g carbohydrate, 23 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need a few pale inner stalks celery half, 3 cloves garlic, 3 sprigs thyme, 2 tablespoons butter, to taste salt, to taste pepper, 1 tablespoon oil, 2 eggs.

1. Cut the pale celery stalks into four-inch pieces and halve any thick ones lengthwise so they cook evenly. Smash and peel 3 garlic cloves.
2. Set a wide skillet over medium-high heat. Melt 2 tablespoons butter with 1 tablespoon oil, add the celery pieces cut-side down, and let them brown lightly for two minutes without stirring.2 min
3. Add the smashed garlic and 3 thyme sprigs, season with salt and pepper, then pour in enough water to come halfway up the celery. Bring to a bare simmer, lower the heat to medium-low, cover, and braise for thirty to thirty-five minutes until the celery is very tender and the broth has reduced by half.33 min
4. While the celery finishes, crack 2 eggs into a second skillet set over medium heat with a splash of oil, then fry them gently until the whites set but the yolks stay loose.
5. Taste the braised celery and adjust the salt and pepper. Divide between two bowls, top each with a fried egg, and spoon the braising liquid around them.

Note Swap the fried eggs for poached if you prefer. Leftovers keep three days covered; reheat gently with a splash of water. Serve with toasted bread and a simple green salad, or double the recipe and stretch it with cooked rice or grains.