A warm open sandwich that lets Dave's Killer Bread shine: toasted thick slices topped with garlicky tomatoes, a runny egg, and fresh herbs. It's fast weeknight supper that needs nothing but what you have on hand.

Serves 2. 20 minutes, 15 at the stove.

About 570 calories a serving, 18 g protein, 65 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a skillet over medium heat and toast 4 slices of bread until golden on both sides, about 4 minutes total. Transfer to a plate while you cook the topping.4 min
2. In the same skillet, warm 2 tablespoons of oil over medium heat and add 2 minced cloves of garlic. Cook until fragrant, about 1 minute, then pour in one 14-ounce can of tomatoes with their liquid, breaking them up with a spoon. Simmer until the sauce thickens slightly, about 5 minutes, then season with salt and pepper to taste.5 min
3. Push the tomato sauce to one side of the skillet and add 1 tablespoon of butter to the empty side. Crack 2 eggs into the butter and let them cook until the whites set and the yolks stay runny, about 3 minutes, sliding the pan gently to keep the whites from sticking.3 min
4. Divide the toasted bread between two plates and spoon the tomato sauce over each slice. Top each with one fried egg and tear over a few leaves of fresh basil or parsley. Serve at once.

Note Swap canned for fresh tomatoes when they're good. Leftovers keep two days covered; reheat gently. Serve with a simple green salad or a bowl of bitter greens dressed in vinaigrette to balance the richness.