English muffins crisp up into pizza bases when topped with tomato, cheese, and a baked egg, then finished with bitter greens. The grain and seed muffins make a sturdy, nutty crust that holds toppings without sogging. Supper in twenty minutes.

Serves 2. 20 minutes, 10 at the stove.

About 960 calories a serving, 37 g protein, 97 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Split all 4 muffins in half and arrange them cut-side up on a sheet pan. Brush each half with 1/2 teaspoon of oil.
2. Mince 1 clove garlic and stir it into 1 can crushed tomatoes with salt and pepper. Spread 2 tablespoons of the tomato mixture on each muffin half, then top each with 1 tablespoon shredded cheese. Bake until the cheese melts, about 8 minutes; while they bake, crack 4 eggs into a small bowl.8 min
3. Remove the pan from the oven and make a small well in the cheese on each muffin top. Slide 1 egg into each well, season the eggs with salt and pepper, and return to the oven until the whites set and yolks stay soft, about 4 minutes.4 min
4. While the eggs cook, toss a handful of arugula or other bitter greens with the remaining tablespoon of oil and a pinch of salt. Top each muffin pizza with a small heap of greens and serve at once.

Note Swap the greens for sautéed spinach or skip them for a plainer pizza. Leftovers keep cold for one day. Serve with a simple green salad or hot sauce on the side to stretch the plate.