Build dinner on thick slices of seeded bread, topped with greens, a warm egg, and whatever vegetables catch your eye. This shelf holds one good thing, so we'll make it count with minimal cooking and maximum freshness.

Serves 2. 15 minutes, 10 at the stove.

About 320 calories a serving, 12 g protein, 36 g carbohydrate, 14 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a skillet over medium heat while you toast 4 slices of bread until golden on both sides, about 3 minutes total. Transfer toast to two plates.
2. Once the butter foams, crack 2 eggs into the skillet and cook them to your liking, about 4 minutes for set whites and runny yolks, stirring gently for soft curds or leaving still for intact yolks.4 min
3. Toss 3 cups mixed greens with 2 tablespoons olive oil, salt, and pepper, then divide between the toasts. Top each with 1 sliced tomato and slide one egg onto each plate.

Note Swap the greens for any raw vegetable you have: cucumber, radish, or shredded carrot work well. Leftovers do not keep; eat this fresh. Serve with a glass of wine or a simple grain salad on the side to stretch it.