Stale croutons are a salad's best friend, not its waste problem. Toss them with dressed greens and a soft-cooked egg, then add anchovies if you like them. This is what you make when the bag is nearly gone.

Serves 2. 15 minutes, 12 at the stove.

About 570 calories a serving, 27 g protein, 39 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a small pot of salted water to a boil and lower 2 eggs into it; set a timer for 6 minutes for soft yolks.6 min
2. While the eggs cook, mince 1 garlic clove and whisk it into 3 tablespoons of oil with a pinch of salt and pepper. Toss a handful of croutons and 4 ounces of mixed greens with the dressing in a bowl.
3. When the eggs are done, lift them from the water and let them cool for 30 seconds, then peel and halve them. Settle the eggs on top of the salad, add anchovies if using, and serve.

Note Swap anchovies for a squeeze of lemon if you prefer. Keeps one day loosely covered; dress just before eating. Serve with bread and a small cheese board to stretch it further.

Stale croutons are the star here, soaked soft in a warm vinaigrette then tossed with greens, soft eggs, and anchovies. This is how you finish off a box before the staples go hard, and it tastes like dinner.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 19 g protein, 26 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and lower two eggs into it gently; set a timer for 6 minutes so they are soft-boiled, then lift them into a bowl of cold water.6 min
2. Warm 3 tablespoons of oil in a large skillet over medium heat, mince 1 garlic clove into it, and let it turn pale and fragrant, about 1 minute.1 min
3. Pour in 2 tablespoons of the vinegar from the anchovy tin, add 2 cups of croutons to the pan, and toss until they soak up the liquid and soften, about 2 minutes.2 min
4. Spread 4 cups of mixed greens on two plates, scatter the warm croutons and dressing over them, then tear 2 anchovy fillets into each bowl and season with salt and pepper.
5. Peel the cooled eggs, halve each one, and nestle it into each salad.

Note Swap the anchovies for grated Parmesan if you like. Leftovers don't keep well once the croutons soften, so eat this right away. Serve with crusty bread to soak up any vinaigrette that pools at the bottom of the bowl.

A scattered handful of croutons becomes the frame for a quick salad, turning stale bread into something that matters. With a sharp vinaigrette and a pile of greens, this is supper for two when you want something light.

Serves 2. 10 minutes, 10 at the stove.

About 200 calories a serving, 1 g protein, 2 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 1 small clove garlic and whisk it with 3 tablespoons oil, 1 tablespoon red wine vinegar, a pinch of salt and pepper until the dressing emulsifies.
2. Toss 4 ounces mixed greens with the vinaigrette and divide between two bowls.
3. Scatter a handful of croutons over each salad and serve at once, while the croutons stay crisp.

Note Add a handful of cherry tomatoes if you have them. Leftovers of croutons keep in an airtight container for a week; use them to thicken soup or scatter over other salads. A poached egg on top turns this into a light supper.</note> </invoke>