A quick scramble built around the only thing on the shelf, this relish brings sharp lime and heat to breakfast for dinner. The texture won't be refined, but the flavors will carry you through a short week.

Serves 2. 12 minutes, 10 at the stove.

About 200 calories a serving, 12 g protein, 5 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 4 eggs into a bowl and whisk until just combined. Heat 1 tablespoon butter in a skillet over medium-low heat until it foams, about one minute.1 min
2. Pour the eggs into the skillet and let them sit undisturbed for 30 seconds, then gently push them around with a spatula, tilting the pan so uncooked egg flows to the edges. Repeat every 20 seconds until the eggs are mostly set but still soft, about 4 to 5 minutes total.5 min
3. Fold in 1/2 cup jalapeno lime relish and season with salt and pepper to taste. Transfer to a plate and serve at once.

Note Swap the relish for hot sauce if the shelf had it, or roll the eggs in a tortilla with any cheese you find. Leftovers keep two days refrigerated and reheat unevenly. Serve with bread or rice to soak up the relish, or add a side salad if you have greens.