Hot dog buns transform into croutons for a weeknight bread salad, a sturdy supper that stretches what you have. The sweetness of the bun balances greens and sharp vinegar, while eggs add protein without much fuss.

Serves 2. 25 minutes, 15 at the stove.

About 570 calories a serving, 31 g protein, 9 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve 4 hot dog buns lengthwise and cut into cubes. Toss with 2 tablespoons oil, salt, and pepper. Spread on a baking sheet and toast at 375°F [190°C] for 8 minutes, shaking halfway through, until golden and crisp.8 min
2. While croutons toast, fill a small pot with water, add a pinch of salt, and bring to a boil. Slip in 2 eggs and cook for 6 minutes for soft-cooked yolks, then transfer to ice water.6 min
3. Crush 1 garlic clove into a large bowl. Whisk in 1 tablespoon oil and 2 tablespoons vinegar with salt and pepper. Toss in 4 ounces mixed greens and 1 cup halved cherry tomatoes until coated.
4. Divide the salad between two plates. Scatter the warm croutons over top. Peel the cool eggs, halve them, and set two halves on each plate. Taste and adjust salt and pepper.

Note Swap the tomatoes for cucumber or any raw vegetable. Store leftover croutons in an airtight container for two days and the salad dressed in the refrigerator for a day; add eggs just before eating. Serve with crusty bread or cheese if you have it.