Sweet young peas need only butter and a warm plate to shine, so this is eggs and toast held together by that one can. The peas season themselves and turn a simple supper into something that tastes like dinner.

Serves 2. 15 minutes, 12 at the stove.

About 470 calories a serving, 19 g protein, 44 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread until golden and set them on two plates. Crack 2 eggs into a skillet with 1 tablespoon butter over medium-high heat; cook until the whites set and the yolks stay runny, about 3 minutes, then slide one onto each piece of toast.5 min
2. Pour the canned peas with their liquid into a small skillet and warm over medium heat, stirring often, until steaming, about 3 minutes. Drain the peas in a colander, then toss them in the warm skillet with 2 tablespoons butter, a pinch of salt, and a few turns of pepper until coated.3 min
3. Spoon the peas alongside the eggs on toast and eat at once.

Note Swap the eggs for a soft cheese like ricotta stirred into the peas. Leftovers keep in the fridge for one day; reheat the peas gently and toast fresh bread. Serve with a sharp salad or pickled vegetables on the side.