Toasted grain buns layered with soft eggs, caramelized onions, and sharp cheddar make a one-skillet dinner that satisfies in under thirty minutes. The seeds and grains in the bread hold up to a runny yolk and keep everything nutty and grounded.

Serves 2. 25 minutes, 20 at the stove.

About 980 calories a serving, 38 g protein, 107 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons and place in a large skillet over medium-low heat with 2 tablespoons butter and a pinch of salt. Stir often until the onions turn deep golden and sweet, about 12 minutes. Transfer to a plate.12 min
2. Split 4 burger buns and toast them cut-side down in the same skillet over medium heat until golden and crisp, about 2 minutes, watching they do not burn. Arrange the buns toasted-side up on two plates.2 min
3. Crack 4 eggs into the skillet with the remaining 1 tablespoon butter over medium-low heat and cook until the whites set but the yolks stay runny, about 4 minutes. Season with salt and pepper.4 min
4. Top each bun half with caramelized onions, then set one egg on top and scatter 1 tablespoon shredded sharp cheddar over each egg. Serve immediately while the yolks are still warm and the cheese begins to soften.

Note Swap the cheddar for gruyère or aged gouda if you have them. Leftovers do not keep well; eat this the moment it comes together. Serve with a sharp vinaigrette-dressed salad or pickled vegetables to cut the richness.