Stale buns transform into croutons for a quick bread salad with pantry staples. This shelf uses up what's left and comes together in one pan while you tear lettuce and crumble cheese. It's supper on nights when you need something fast and light.

Serves 2. 20 minutes, 15 at the stove.

About 510 calories a serving, 24 g protein, 9 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 buns, halved hamburger buns, 3 tablespoons oil, to taste salt, to taste pepper, 2 cloves, minced garlic, 1/2 medium, thinly sliced onion, 4 ounces lettuce or arugula, 2 ounces feta or cheddar cheese.

1. Tear or cut the 4 bun halves into 1-inch cubes. Heat 3 tablespoons oil in a large skillet over medium-high heat and add the cubes in a single layer. Toss every couple of minutes until golden brown all over, about 8 minutes total; set aside on a plate.8 min
2. In the same skillet with the oil still in it, add 1/2 medium sliced onion and cook until soft, about 3 minutes, stirring often. Add 2 minced garlic cloves and cook another minute until fragrant.4 min
3. Return the croutons to the skillet and toss with salt and pepper to taste. Divide the warm croutons and onion mixture between two bowls, top with 4 ounces torn lettuce or arugula, scatter 2 ounces crumbled feta or cheddar over top, and serve while the croutons are still warm.

Note Swap in tomatoes, cucumbers, or roasted vegetables if you have them. Leftovers keep in the refrigerator for a day, though croutons soften. Serve with vinaigrette on the side or a simple squeeze of lemon.

Turn stale hamburger buns into crisp breadcrumbs, then toast them in garlic butter and top with eggs. This is the fastest way to use up half a pack before they harden, and it makes a simple supper that feels like more than it is.

Serves 2. 15 minutes, 12 at the stove.

About 710 calories a serving, 49 g protein, 2 g carbohydrate, 55 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 4 buns [about 200g] hamburger buns, 3 tablespoons butter, 2 cloves garlic, pinch salt, pinch pepper, 4 eggs.

1. Tear the four hamburger buns into rough chunks and pulse them in a food processor until coarse breadcrumbs, then spread on a baking sheet and place in a 375°F [190°C] oven for five minutes while you prepare the rest.5 min
2. Mince two garlic cloves and set near the stove; crack four eggs into a bowl with a pinch of salt and pepper and whisk together.
3. When the breadcrumbs are lightly golden and crisp, remove from the oven, transfer to a large skillet over medium heat, add three tablespoons butter and the garlic, and stir constantly for one minute until fragrant.1 min
4. Pour the eggs into the pan with the breadcrumbs and stir gently until they are set but still soft, about two minutes, then taste and adjust the salt.2 min

Note Swap day-old bread torn small for the buns if you have it. Leftovers hold in the cold box for two days and reheat in a skillet. Serve on its own or with a simple green salad and more toast.

A weeknight panzanella built on one stale hamburger bun, torn and toasted until crisp, then tossed warm with soft eggs and whatever greens and tomatoes you have. The bun is your bread course and your protein vehicle rolled into one.

Serves 2. 25 minutes, 15 at the stove.

About 450 calories a serving, 23 g protein, 6 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 hamburger bun, 4 eggs, 3 tablespoons oil, to taste salt, to taste pepper, 1 clove garlic, 4 ounces mixed greens or spinach, 1 ripe tomato.

1. Tear the stale hamburger bun into bite-sized pieces and scatter them on a sheet pan. Toast in a 375°F [190°C] oven for ten minutes, stirring once halfway through, until golden and crisp on the edges. Mince the garlic clove.10 min
2. While the bun toasts, warm two tablespoons of oil in a large skillet over medium-low heat. Crack the four eggs into the pan and cook gently, stirring often with a wooden spoon, until the eggs are soft and barely set, about five minutes.5 min
3. Toss the warm toasted bun pieces into the skillet with the eggs, then add the greens and one diced tomato. Drizzle with one tablespoon of oil, scatter the minced garlic over everything, season with salt and pepper, and toss gently until the greens wilt and everything is warm, about one minute.1 min

Note Swap the greens for any raw or lightly cooked vegetable you have on hand, or serve this over a bowl of room-temperature lettuce instead of mixing it in. Leftovers keep two days covered in the fridge and are best eaten cold as a salad the next day. Serve with crusty bread or simply as is, with a sharp vinaigrette if you have one.