Texas-style biscuits from the shelf become dinner when topped with a fried egg and wilted greens sautéed in garlic. These biscuits have enough structure to hold a runny yolk and soak up the pan juices, turning something humble into supper in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 860 calories a serving, 21 g protein, 96 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Preheat the oven to 375°F (190°C). Place four biscuits on a sheet and bake until warmed and lightly crisped, about eight minutes. While they bake, mince two cloves of garlic.8 min
2. In a large skillet over medium heat, melt one tablespoon of butter. Add the minced garlic and cook for one minute until fragrant. Add four ounces of fresh spinach or other greens and stir until wilted, about three minutes. Season with salt and pepper, then transfer to a plate.3 min
3. Add two tablespoons of butter to the same skillet over medium heat. Crack two eggs into the pan and cook until the whites are set but the yolks still run, about three to four minutes, tilting the pan to baste the yolks with butter as they cook.4 min
4. Set each warm biscuit on a plate, divide the wilted greens between them, and top each with an egg. Spoon any remaining pan butter over the top and serve at once.

Note Swap the greens for sautéed mushrooms or tomatoes when spinach is not on hand. Leftovers do not keep well. Serve with a glass of milk or simple salad on the side to stretch the meal.