A supper built on Swiss cheese—the real thing here, mild and melting. Stretch the slices across a skillet with eggs, ham, and whatever greens you have, and you have dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 40 g protein, 13 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Tear 2 cups packed spinach or other greens into pieces and cook, stirring, until wilted, about two minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon butter to the skillet and lay four slices of deli ham across the pan; cook until the edges curl, about one minute per side, then move to the plate with the greens.
3. Crack 4 eggs into the pan and cook to your liking, about two to three minutes for soft yolks. When the whites are nearly set, scatter the cooked greens and ham back over the eggs, then top with 4 slices baby Swiss cheese.3 min
4. Tilt the pan slightly so any uncooked egg white runs to the hottest part of the pan. When the cheese melts and the whites are set, after about one more minute, slide the whole thing onto a plate, season with salt and pepper, and serve.1 min

Note Swap the ham for bacon or crispy sausage, or omit it and add more greens. Leftovers keep, covered, for one day; reheat gently in a low oven. Serve with crusty bread or toast to soak up the yolk.