English muffins turn crisp and golden when toasted and topped with fried eggs and garlicky spinach, making a hearty supper that comes together in minutes. This is what you cook when the muffins are staling and you want dinner done.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 20 g protein, 49 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While it warms, split the English muffins if they aren't already and place the halves cut side down in the pan until they toast golden and crisp on both sides, about 4 minutes total. Transfer to plates.4 min
2. Mince 2 cloves garlic and add 1 tablespoon oil to the same skillet over medium heat. Stir in the garlic for 30 seconds until fragrant, then add 3 cups fresh spinach or greens with a pinch of salt and pepper. Toss until wilted, about 2 minutes, then divide between the two muffin halves on your plates.2 min
3. Add the remaining 1 tablespoon oil to the skillet over medium heat and crack 4 eggs into the pan. Cook until the whites set and the yolks reach your liking, 3 to 4 minutes for runny, 5 to 6 minutes for set. Season with salt and pepper and slide 2 eggs onto each plate.5 min

Note Swap the greens for sautéed mushrooms or tomatoes if you prefer. Leftovers keep covered in the fridge for one day and can be reheated gently. Serve with hot sauce or chili oil on the side, or a simple green salad alongside.

English muffins make fast personal pizzas when topped with tomato, spinach, and melted cheese. This shelf is bare, so we build from staples and what you have at hand. A weeknight dinner ready in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 640 calories a serving, 23 g protein, 97 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the broiler to high with the rack six inches from the heat. Split and lay out four muffin halves on a baking sheet, cut side up.
2. Spread 2 tablespoons tomato sauce on each muffin half, then divide 2 ounces fresh spinach and 4 ounces torn mozzarella among them. Season with salt and pepper.
3. Broil until the cheese melts and the edges brown, two to three minutes. Watch them so they do not burn.3 min

Note Swap the spinach for sliced bell peppers or mushrooms if you have them. Leftovers keep in an airtight container in the fridge for one day, reheated in a low oven. Serve with a simple green salad or a bowl of soup.

A half English muffin becomes the base for a quick open-faced supper, topped with tomato, cheese, and a runny egg. This is the way to use up that one muffin before it hardens.

Serves 2. 15 minutes, 10 at the stove.

About 470 calories a serving, 16 g protein, 24 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Split the English muffin in half if it is not already and place both halves cut-side down in the hot pan, pressing gently; cook until deep golden and crisp, about 3 minutes.3 min
2. Transfer the muffin halves cut-side up to a plate. Grate 2 ounces cheddar cheese and divide it between the two muffin halves; season each lightly with salt and pepper and return them to the skillet, standing them upright on their crust.
3. Add 1 tablespoon butter and 1 tablespoon oil to the pan alongside the muffins. Crack both eggs into the pan away from the muffins and season with salt and pepper; cook until the whites are set and the yolks still jiggle, about 4 minutes.4 min
4. Slide one egg onto each muffin half, pour any pan juices over them, and serve at once while the cheese is still soft.

Note Swap the eggs for sliced tomato and a broil if you prefer no runny yolk. Leftovers do not keep well, so make this only when you are ready to eat. Serve with a green salad or toast on the side to soak up the yolk.