A premade kit salad transforms into a warm bowl with cooked grain, toasted nuts, and a soft egg for substance. The poppy seed dressing carries this lean shelf to dinner without a trip to buy protein.

Serves 2. 30 minutes, 15 at the stove.

About 870 calories a serving, 25 g protein, 112 g carbohydrate, 37 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water or broth to a boil in a pot and add 1 cup rice with a pinch of salt. Stir once, cover, and simmer 18 minutes until tender.18 min
2. While rice cooks, scatter 1/2 cup raw cashews or almonds in a dry skillet over medium heat and toast, shaking the pan often, until fragrant, about 5 minutes.5 min
3. Push the toasted nuts to the edge of the skillet, add 2 eggs to the center, and fry sunny side up or to your preference, about 3 minutes, seasoning with salt and pepper.3 min
4. Divide the kale salad kit between two bowls and dress with half the dressing packet. Top each with half the cooked rice, a fried egg, and half the toasted nuts.

Note Swap cooked quinoa or farro for rice. Leftover rice keeps four days cold; reheat with a splash of water. Serve with crusty bread to soak up any runny yolk.