Mayonnaise is the binder and sauce here, coating chicken breasts and holding herbs and garlic together, then everything toasts until golden. This is a swift weeknight dinner that uses up what's sitting in your jar and leaves you with one skillet to wash.

Serves 2. 25 minutes, 10 at the stove.

About 1350 calories a serving, 67 g protein, 32 g carbohydrate, 104 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Pat 2 medium chicken breasts dry and season both sides with salt and pepper. Lay them in the skillet and cook 6 minutes on the first side until golden, then flip and cook 5 minutes more until cooked through to 165°F [74°C].
2. While the chicken cooks, mince 3 garlic cloves and stir them into half a jar of mayonnaise with salt and pepper to taste.
3. Transfer the cooked chicken to a plate. Spread the garlic mayo thickly on both sides of 4 slices of fresh bread. Lay them in the same skillet (add 1 tablespoon of butter if the pan looks dry) and toast 2 minutes on the first side until crisp and golden, then flip and toast the other side.2 min
4. Spread the remaining mayo on the toasted bread, set a chicken breast on each pair of slices, and serve with the pan juices spooned over.

Note Swap the bread for thick toasts of leftover bread or crackers if you have them. Leftover chicken keeps refrigerated three days and makes a fine cold sandwich. Serve with a sharp salad or pickled vegetables to cut the richness of the mayo.

This is comfort food for the weary: eggs soft-cooked and dressed with mayonnaise, garlic, and herbs, served on toast. A quarter jar of mayo is the whole point, and it carries the dish.

Serves 2. 15 minutes, 10 at the stove.

About 710 calories a serving, 17 g protein, 31 g carbohydrate, 57 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Bring a small pot of salted water to a simmer. Gently lower 4 eggs into the water and set a timer for 6 minutes for runny yolks, until the whites are set but the yolks jiggle when you tilt the pot.6 min
2. While the eggs cook, mince 1 clove of garlic and stir it into 1/4 jar of mayonnaise with a pinch of salt and pepper, then chop a small handful of fresh herbs into the mixture.
3. Toast 4 slices of bread in a dry pan or toaster until golden and crisp.3 min
4. Butter the warm toast, then divide it between two plates. Carefully peel each cooked egg and set 2 eggs on each plate, then spoon the herbed mayonnaise over the eggs and toast, seasoning with more salt and pepper if you like.

Note Swap the herbed mayo for anchovy mayo if you have a tin. Leftovers keep for one day in the fridge. Serve with a simple green salad or pickled vegetables to cut the richness.

Soft eggs and garlicky toast get a tangy mayonnaise dressing over peppery greens. This shelf is bare, so we build dinner from staples and that half-jar of mayo that needs using tonight.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 10 g protein, 18 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Slice 1 clove of garlic thin and add it to the oil, cooking until fragrant, about 1 minute.
2. Add 4 ounces of mixed greens to the skillet and toss until wilted, about 2 minutes. Season with a pinch of salt and pepper, then transfer to two plates.2 min
3. In the same skillet, melt 2 tablespoons of butter over medium-low heat. Crack 2 eggs into the pan and cook until the whites are set but the yolks still jiggle, about 4 minutes. While the eggs cook, toast 2 slices of bread until golden.4 min
4. Place one egg on each plate of greens, and set a slice of toast alongside. Top the greens with 1 and a half tablespoons of mayonnaise each, then a pinch of salt and pepper. Serve at once.

Note Swap the eggs for canned tuna or chickpeas if you prefer a cold plate. Leftovers keep two days covered in the cold box; reheat gently or eat at room temperature. Serve with a glass of white wine or lemon water.