Melted American cheese turns scrambled eggs rich and savory, ready in minutes on a hungry weeknight. This shelf gives you one good ingredient to build around, so we keep the rest simple and let the cheese lead.

Serves 2. 12 minutes, 10 at the stove.

About 300 calories a serving, 23 g protein, 10 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread to golden and set aside on the plates you will serve from.3 min
2. Crack 4 eggs into a bowl, add a pinch each of salt and pepper, and whisk well until no white streaks remain.
3. Heat 1 tablespoon butter in a skillet over medium heat until it foams, then pour in the eggs and let them set for 10 seconds before stirring gently with a spatula, drawing the cooked edges to the center and tilting the pan so uncooked egg fills the edges.
4. After 2 minutes, when the eggs are still slightly wet on top, tear 4 cheese slices into pieces and fold them in, stirring until the cheese melts into the eggs and the curds are soft and glossy.2 min
5. Divide the scrambled eggs between your two plates and serve with the toast on the side for pushing into the creamy eggs, or tear up the toast and mix it in if you like it scattered through.

Note Stir in a tablespoon of cream or milk if you have it for extra richness. Leftovers keep in the cold fridge for one day but are best eaten warm. Serve with a glass of cold milk or hot coffee.