Frozen waffles shatter into golden waffle bits when pan-fried, turning a weeknight shortcut into the base for a proper dinner hash. Toss in sharp cheddar and a fried egg and you have something better than breakfast, ready in twenty minutes flat.

Serves 2. 20 minutes, 18 at the stove.

About 660 calories a serving, 19 g protein, 50 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 or 3 frozen waffles, 2 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter, 2 eggs, 1 small onion, 1 clove garlic, 1/2 cup [55 grams], shredded sharp cheddar cheese.

1. Chop 1 small onion and mince 1 clove of garlic. Break 2 or 3 frozen waffles into bite-sized pieces with your hands over a bowl; some will snap into shards and some will stay chunky, which is right.
2. Set a large skillet over medium-high heat and add 2 tablespoons of oil. When it shimmers, add the waffle pieces and cook, stirring now and then, until the edges are deep brown and the pieces crisp up, about 8 minutes. Scrape them onto a plate.8 min
3. Add 1 tablespoon of butter to the same skillet and sauté the onion until soft, about 3 minutes. Add the garlic and cook for 30 seconds more, then return the waffle pieces to the pan and toss everything together.3 min
4. Scatter 1/2 cup of shredded cheddar over the hash, season with salt and pepper, and let it sit for 1 minute without stirring so the cheese melts into the waffle bits. While the cheese softens, fry 2 eggs in a small skillet with a little oil until the edges crisp but the yolks stay runny, about 3 minutes.3 min
5. Divide the hash between two plates and top each with a fried egg. Serve at once.

Note Swap the cheddar for Gruyère if you want something earthier. Leftovers keep in the fridge for three days and are good reheated in a skillet with more butter; skip the egg and add it fresh after. Serve with hot sauce on the side or a simple green salad on the plate.

Frozen waffles toast into a sturdy base for a skillet supper, golden and warm under a fold of soft eggs and wilted greens. This is how to make those hurried mornings into dinner without apology.

Serves 2. 20 minutes, 15 at the stove.

About 820 calories a serving, 25 g protein, 88 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 4 frozen waffles, 1 tablespoon oil, 1 tablespoon butter, 4 eggs, to taste salt, to taste pepper, 3 ounces fresh spinach or other tender greens.

1. Toast 4 waffles in a toaster or 400 °F [200 °C] oven until crisp and golden on both sides, about 8 minutes total; set them on two plates.8 min
2. While they toast, warm 1 tablespoon oil in a large skillet over medium heat and add a handful of greens, stirring now and then until they soften and release their water, about 3 minutes, then push them to the side of the pan.3 min
3. Add 1 tablespoon butter to the open space and crack 4 eggs into it; let the whites set for 2 minutes, then tilt the pan and use a spatula to fold the eggs gently over themselves twice, keeping the yolks soft.2 min
4. Season the eggs with salt and pepper, then divide them and the greens between the two plates over the waffles and serve at once.

Note Swap the eggs for smoked salmon or a handful of crumbled cheese if you have them. Leftovers do not keep well, so plan to finish them. Serve with a cup of hot sauce or sharp mustard on the side.

A frozen waffle crisps up in the pan into something almost like toast, the perfect vehicle for a fried egg and whatever greens you have on hand. This is the kind of dinner that comes together faster than you'd think when you're working with what's in the freezer and pantry.

Serves 2. 15 minutes, 12 at the stove.

About 520 calories a serving, 12 g protein, 44 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 half-waffles frozen waffles, 2 tablespoons oil, 1 tablespoon butter, 2 eggs, to taste salt, to taste pepper, 2 handfuls hearty greens (spinach, kale, or arugula).

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the surface shimmers, lay the 2 half-waffles in the pan and let them toast until the cut side turns golden and crisp, about 3 minutes, then flip and toast the other side for 2 minutes more.5 min
2. Transfer the waffles to a plate and return the skillet to the heat with the remaining 1 tablespoon oil and 1 tablespoon butter. Once the butter foams, crack the 2 eggs into the pan and fry them to your liking, seasoning with salt and pepper.4 min
3. While the eggs cook, pile the greens on top of each waffle. When the eggs are set, slide one onto each waffle and serve right away.

Note Swap the greens for sautéed mushrooms or tomato slices if you prefer. Leftovers don't keep well, so eat right away. Serve with hot sauce or a squeeze of lemon, or add avocado if you have it.