A pantry dinner of gently fried eggs in warming garlic-infused oil, built on this shelf's canola oil to finish them with a slick of richness. The soft yolks and toasted bread make a quick, sustaining meal when time is short.

Serves 2. 15 minutes, 12 at the stove.

About 560 calories a serving, 16 g protein, 32 g carbohydrate, 41 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 cloves garlic thinly and warm them in 1/4 cup canola oil in a 10-inch skillet over medium heat until the garlic turns pale gold and the oil smells fragrant, about 3 minutes.
2. Crack 4 eggs directly into the oil around the garlic, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until the whites turn opaque but the yolks stay soft, about 4 minutes, tilting the pan to baste the yolks with oil as they cook.4 min
3. While the eggs cook, toast 4 slices of bread until golden. Divide the eggs and garlic oil between two plates, top with toast, and serve at once.

Note Swap the oil for the Crisco for cooking a crisp-edged eggs if you prefer. Leftovers keep cold for a day; warm gently in a low oven. Serve with hot sauce and a green salad, or halve and stretch with a bowl of soup.