A simple weeknight supper that turns good American cheese and eggs into something warm and filling. The cheese melts into the eggs just enough to give them richness without needing much else. Serve with toast and you're done.

Serves 2. 15 minutes, 10 at the stove.

About 530 calories a serving, 32 g protein, 32 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the toast first. Put 4 slices of bread in the toaster and set it to medium-high.
2. Crack 6 eggs into a bowl and whisk them together with a pinch of salt and pepper. Tear 4 slices of American cheese into smaller pieces.
3. Melt 2 tablespoons butter in a medium skillet over medium heat. Once the butter foams, pour in the eggs and let them sit for 15 seconds without stirring.
4. Gently push the eggs from the edges toward the center with a spatula, tilting the pan so uncooked egg flows to the edges. When the toast pops, set it aside.5 min
5. When the eggs are about halfway set, scatter the cheese pieces over them and fold gently as you continue to push the eggs around. Stop cooking when the eggs still look slightly wet on top, about 2 minutes more.2 min
6. Divide the eggs onto two plates, set toast alongside, and serve right away.

Note Swap the American cheese for any mild melting cheese you have. Leftovers don't reheat well; eat them fresh or save only the toast. Serve with hot sauce, fresh tomato, or a small salad on the side.