A quick scramble that turns leftover deli turkey into dinner without fuss. Shredded turkey softens into fluffy eggs, and since you have only a few slices, this is the moment to use them up before they dry out in the back of the fridge.

Serves 2. 12 minutes, 12 at the stove.

About 210 calories a serving, 14 g protein, 1 g carbohydrate, 16 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need a few slices deli turkey, 5 eggs, 1 tablespoon butter, to taste salt, to taste pepper.

1. Tear the turkey slices into bite-sized pieces. Crack 5 eggs into a bowl, add a pinch of salt and pepper, and whisk until the yolks break and the mixture is even.
2. Melt 1 tablespoon butter in a skillet over medium heat, then add the turkey pieces and warm them through, about 1 minute, while you finish whisking the eggs if needed.1 min
3. Pour the eggs into the pan and let them sit for 10 seconds before gently pushing them around with a spatula, folding them over themselves every 15 seconds or so until they are soft and just set, about 3 minutes total. Taste and adjust salt and pepper.3 min

Note Swap shredded rotisserie chicken or cooked ham for the turkey. Leftovers keep in an airtight container for one day but are best eaten warm. Serve alongside toast or over rice to stretch the dish further, with a simple green salad on the side.

Deli turkey gets toasted until the edges curl, then tossed with warm eggs and garlic toast for a quick supper that uses up that half-pound before it goes off. Nothing goes to waste.

Serves 2. 15 minutes, 12 at the stove.

About 450 calories a serving, 29 g protein, 12 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 8 oz deli turkey, 4 eggs, 2 tablespoons butter, 2 cloves garlic, to taste salt, to taste pepper, 1 tablespoon oil, 1 loaf bread.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Lay the 8 ounces of deli turkey slices flat in the pan and toast for about 2 minutes until the edges start to curl and brown, turning halfway through. Transfer to a plate.3 min
2. Crack 4 eggs into a bowl and beat with a pinch of salt and pepper. Reduce heat to medium, add 1 tablespoon butter to the same skillet, and pour in the eggs. Stir gently until just set, about 3 minutes, pushing the curds from the edge to the center.3 min
3. While the eggs cook, rub 2 cloves minced garlic over 2 slices of bread and toast them in a separate dry skillet or under the broiler until crisp, about 2 minutes. Spread the remaining 1 tablespoon butter on the toast.2 min
4. Tear the toasted turkey into bite-sized pieces and fold into the eggs. Taste and adjust salt and pepper. Divide between the two pieces of garlic toast, open face, and serve at once.

Note Swap butter for mayonnaise if you prefer a cold sandwich instead. Leftover cooked eggs do not keep well, but the turkey toast alone makes a quick lunch the next day. Serve with a pickle or a simple green salad.

Deli turkey shreds into a quick cream sauce with sautéed mushrooms and thyme, spooned over buttered toast. This turns that sandwich meat into something warm and complete on a cold night, and uses it up fast.

Serves 2. 20 minutes, 18 at the stove.

About 360 calories a serving, 19 g protein, 34 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need enough for two sandwiches, shredded [about 150g] deli turkey, 2 tablespoons butter, to taste salt, to taste pepper, 6 ounces [170g] mushrooms, 4 slices bread.

1. Slice 6 ounces of mushrooms thin and set the shredded turkey aside. Toast 4 slices of bread in a dry pan until golden on both sides, about 2 minutes per side, then butter them and set on two plates.
2. In the same pan, melt 1 tablespoon butter over medium-high heat and cook the mushrooms, stirring often, until they release their liquid and it evaporates, about 6 minutes; season with salt and pepper.6 min
3. Push the mushrooms to the side, add 1 tablespoon butter to the pan and stir in the shredded turkey, warming it through, about 1 minute. Dust 1 tablespoon flour over everything and stir to coat, cooking out the raw flour taste for 30 seconds.
4. Pour 1/3 cup water into the pan, scraping the bottom, and simmer until the sauce thickens enough to coat the back of a spoon, about 2 minutes. Taste and adjust salt and pepper.2 min
5. Spoon the turkey and mushroom mixture over the buttered toast and serve at once.

Note Swap mushrooms for a diced bell pepper or a cup of frozen peas. Leftovers keep in a covered container for two days and reheat gently on the stove with a splash of water. Serve with a green salad or pickled vegetables on the side to stretch the plate.