Crispy seeds bring salt and tang to a simple green salad, stretched with a poached egg. This shelf gives you dinner in one bowl, no shopping required, if you have the basics on hand.

Serves 2. 15 minutes, 12 at the stove.

About 310 calories a serving, 12 g protein, 24 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring water with a pinch of salt to a simmer in a small pot. While it heats, finely mince 1 clove of garlic and 1/4 of a small onion and toss with 4 cups of greens in a large bowl.
2. Whisk 2 tablespoons of oil with 1 tablespoon of lemon or vinegar, season with salt and pepper, and dress the greens.
3. Divide the greens between two bowls. Crack each of the 2 eggs into the simmering water and poach until the whites set but the yolk stays soft, about 3 minutes.3 min
4. Set one poached egg in the centre of each bowl. Scatter 1 cup of the dill pickle seeds over and around the eggs, then serve at once.

Note Swap the greens for shredded cabbage or cooked grains if you prefer. Leftovers keep loose in the fridge for one day; eat the salad cold and reheat the egg if needed. Serve with bread to soak the yolk.