Queso fresco's salty crumble and mild tang wake up fried eggs on toast. The cheese melts into the runny yolk and bronzed whites. Build it in one skillet while the bread toasts, then eat while everything's still hot.

Serves 2. 12 minutes, 12 at the stove.

About 500 calories a serving, 28 g protein, 18 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crumble 4 oz of queso fresco into a bowl and set it aside. Toast 2 thick slices of bread in a toaster or under the broiler until golden and set on plates.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, crack 4 eggs into the pan and season with a pinch of salt and pepper, cooking until the whites are set but the yolks still wobble, about 4 minutes, tilting the pan so the oil runs under the eggs.4 min
3. Divide the crumbled queso fresco over the two slices of toast. Slip 2 fried eggs onto each plate, letting the hot yolk run into the cheese. Finish with 1 tablespoon butter spread on the toast and another pinch of salt and pepper to taste.

Note Swap the eggs for refried beans if you have them. Leftovers don't keep well; eat right away. Serve with fresh lime wedges, hot sauce, and a handful of cilantro if you have it on hand.