White American cheese melts fast and turns into a creamy sauce for eggs and toast. This shelf holds what you need for a weeknight supper that cooks in one skillet while you set the table.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 24 g protein, 17 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a skillet over medium heat until foaming, about 1 minute.
2. Crack 4 eggs into the pan and cook until the whites begin to set, about 2 minutes.2 min
3. Tear 4 cheese slices into pieces and scatter them over the eggs while they cook, stirring gently to create a creamy scramble, until no egg white remains loose, about 3 minutes.3 min
4. Season the eggs and cheese with salt and pepper to taste, then push everything to one side of the pan and cook for 1 minute more until the cheese is fully melted and pulls together.1 min
5. Toast 2 slices of bread while the eggs finish cooking, then slide the cheese and eggs onto plates and serve with the warm toast.

Note Swap the cheese slices for any melting cheese you have. Leftovers keep covered in the fridge for one day and reheat gently in a skillet with a splash of water. Serve with hot sauce, pickles, or a side salad to stretch the meal.