Egg whites scrambled soft and folded with butter make a weeknight supper when paired with good bread. This shelf holds just one thing, so we build on staples: the egg product is already seasoned and fortified, so we keep the pan simple and let the texture do the work.

Serves 2. 10 minutes, 8 at the stove.

About 440 calories a serving, 20 g protein, 31 g carbohydrate, 26 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread to golden in a toaster or under a broiler while you cook the eggs, turning once if using the broiler.4 min
2. Set a skillet over medium heat and add 2 tablespoons butter, swirling to coat. Pour in 1 cup of the egg product and let it sit for 10 seconds before you push it gently across the pan with a silicone spatula in slow, deliberate strokes.
3. Continue folding the curds over and over, scraping the bottom when they stick, until the eggs are set but still glossy, about 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper as you work.3 min
4. Divide the scrambled eggs between two plates and serve with the hot toast.

Note Swap the egg product for whole eggs if you have them, using about 3 large ones. Leftovers do not keep well. Serve with jam, honey, or a simple salad dressed with vinegar and oil on the side to brighten the plate.