A frozen mash becomes dinner when you warm it through and crown it with brown butter, crisp bread crumbs, and an egg. The sour cream and chives are already built in; you just add the protein and texture that make it feel like a proper meal.

Serves 2. 25 minutes, 12 at the stove.

About 520 calories a serving, 14 g protein, 39 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in a large pan over medium heat. When it foams, add 1/3 cup of bread or panko crumbs and stir often until golden, about 4 minutes. Transfer to a small bowl and season with salt and pepper, then set aside.4 min
2. In the same pan, melt 2 tablespoons of butter over medium-high heat and add the frozen cauliflower mash straight from the package, breaking it into smaller chunks as it thaws. Stir every minute until it is warmed through and no ice remains, about 8 minutes. Taste and adjust salt and pepper.8 min
3. Push the cauliflower to the sides of the pan and crack both eggs into the centre. Lower the heat to medium, cover with a lid or large plate, and cook until the egg whites are set but the yolks are still soft, about 4 minutes. While the eggs cook, watch the cauliflower so it does not stick.4 min
4. Divide the warm cauliflower between two plates, top each with a cooked egg, then scatter the toasted crumbs over both eggs.

Note Swap the eggs for a tinned fish like mackerel or sardines, drained and flaked over the top. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a green salad or toast to soak up the yolk.