A tired weeknight turn of corn into supper: scrambled eggs folded with sweet corn and a handful of staples, served with buttered toast. This is what the shelf becomes when time is short.

Serves 2. 15 minutes, 12 at the stove.

About 330 calories a serving, 13 g protein, 10 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in a skillet over medium heat. Tear 2 slices of bread into bite-sized pieces and toast them in the dry pan, shaking often, until they brown, about 4 minutes. Transfer to a plate and set aside.
2. Add 2 tablespoons of butter to the same skillet and crack 4 eggs into it, whisking well with a fork. Stir often.
3. When the eggs begin to set but still move easily, about 2 minutes, drain and add one 15 oz can of corn and stir until the eggs are soft and curds form, about 1 minute more. Season with salt and pepper.3 min
4. Divide between two plates and scatter the toasted bread over the top.

Note Swap corn for frozen peas or diced tomato if you like. Leftovers keep two days refrigerated and warm well in a skillet. Serve with a simple green salad or hot sauce on the side.