A pantry dinner built on oil. Toast bread in canola oil until golden, then fry eggs in the same pan and wilt greens in the residual heat. It's fast, filling, and the oil does all the heavy lifting tonight.

Serves 2. 20 minutes, 18 at the stove.

About 610 calories a serving, 16 g protein, 32 g carbohydrate, 46 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 garlic cloves thinly. Heat 2 tablespoons canola oil in a large skillet over medium-high heat until shimmering. Add the garlic and toast for 30 seconds until fragrant.1 min
2. Lay 4 slices of bread in the pan and let them sear in the oil until golden on one side, about 3 minutes, then flip and toast the other side until golden. Transfer to plates.6 min
3. Add the remaining 2 tablespoons canola oil and 1 tablespoon butter to the pan over medium heat. Crack 4 eggs into the pan and fry until the whites are set but the yolk is still soft, about 3 to 4 minutes. Season with salt and pepper. Transfer to the plates with the bread.4 min
4. Add 4 ounces of fresh greens to the warm pan and stir until wilted, about 2 minutes. Season with salt and pepper and serve alongside the eggs and toast.2 min

Note Swap fresh greens for any leafy vegetable on hand; sautéed spinach, torn kale, or sliced chard all wilt fast. Leftovers don't keep well, so cook just for tonight. Serve with a squeeze of lemon if you have it, or simply as is for a quick supper.