A shelf of ranch croutons becomes dinner when you treat them as herbed toasts, then scramble eggs over them with wilted greens. This is what you cook when time is short and the crouton jar is full.

Serves 2. 15 minutes, 12 at the stove.

About 1360 calories a serving, 41 g protein, 179 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 2 cups of croutons and toast them, stirring often, for three minutes until they smell fragrant and darken slightly, then push to the sides of the pan.3 min
2. Add the greens to the center of the pan and stir until wilted, about one minute, while the croutons finish crisping at the edges.1 min
3. Reduce heat to medium-low. Push the croutons and greens to the side. Add 2 tablespoons butter and 1 tablespoon oil to the cleared space, then crack 4 eggs into the pan. Stir gently with a silicone spatula, scraping the bottom as the eggs begin to set, for three minutes until soft curds form and most liquid has been absorbed.3 min
4. Season the eggs with salt and pepper. Fold the croutons and greens through the eggs once or twice, then divide between two plates and serve warm.

Note Swap fresh spinach for any tender greens or leftover cooked vegetables. Leftovers keep one day in the refrigerator and reheat gently. Serve with a squeeze of lemon or a glass of cold white wine.