A quick supper of soft scrambled eggs in a silky cream sauce, built entirely on what the shelf holds. The half and half does the work here, turning simple eggs into something you'd order for brunch.

Serves 2. 15 minutes, 12 at the stove.

About 640 calories a serving, 26 g protein, 42 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a small skillet over medium heat and melt 1 tablespoon butter. Whisk 6 eggs in a bowl with 2 tablespoons of the half and half, 1/4 teaspoon salt, and a pinch of pepper until blended. Pour into the pan and stir gently with a silicone spatula, scraping from the edges to the centre every 20 seconds as the eggs begin to set.3 min
2. When the eggs are just barely set but still glossy, push them to one side of the pan. Add the remaining 1 tablespoon butter to the empty space and sprinkle 1 tablespoon flour over it, stirring to blend into a paste. Cook for 1 minute, then slowly pour in the remaining 3/4 cup half and half, stirring constantly until the sauce thickens slightly.2 min
3. Fold the eggs into the sauce gently, season with a pinch more salt and pepper, and remove from heat. While this cooks, toast 4 slices of bread until golden and butter them lightly.4 min

Note Swap mushrooms or chives if you have them. Leftovers keep two days in the fridge and reheat gently in a low oven or over low heat. Serve on buttered toast and pour any extra sauce from the pan over the top.