These toasted seeded buns become an open-faced meal topped with a fried egg and wilted greens, their nutty grain and seed crust holding up to a runny yolk. The shelf's 21-grain buns here are the protein-rich base, so you need only eggs and quick-cooking greens to make dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 740 calories a serving, 27 g protein, 103 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split 4 burger buns in half and set them cut-side up on a sheet pan. Toast under the broiler on high, 4 to 6 inches from the flame, until golden at the edges, about 4 minutes, watching so the seeds brown but do not char.5 min
2. While the buns toast, melt 1 tablespoon butter in a large skillet over medium-high heat. Add 4 ounces fresh greens with 2 tablespoons water, a pinch of salt, and pepper. Toss until wilted, about 3 minutes, then divide among the toasted buns and push to the sides of the pan.3 min
3. Add 1 tablespoon butter to the same skillet over medium heat. Crack 2 eggs into the pan and cook until the whites set but the yolk runs, about 4 minutes. Divide the eggs among the 2 buns, season with salt and pepper, and serve warm.5 min

Note Swap spinach for any soft greens or leftover cooked vegetables. These open-faced buns do not keep well once assembled, but toasted buns hold for a day in an airtight container. Serve with a pickle or hot sauce on the side.