A shelf of boiled eggs becomes dinner with two slices of toast and a pantry sauce. This is your meal when the refrigerator is quiet and time is short, a supper that tastes clean and sharp.

Serves 2. 10 minutes, 8 at the stove.

About 470 calories a serving, 20 g protein, 20 g carbohydrate, 35 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast two slices of bread until the color darkens and the edges char lightly; butter each one while still warm and set on two plates.4 min
2. Halve six boiled eggs and scoop the yolks into a small bowl; mash them with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until the yolks break down, then roughly chop the whites and stir them in.
3. Squeeze juice from half a lemon over the egg salad and stir; taste and add more salt if it needs it, then divide the salad between the two pieces of toast.

Note Swap the bread for crackers or skip it altogether for an egg salad that keeps three days in a sealed container. Serve with a bitter green or a tomato and cucumber salad if you have them; the lemon is enough on its own.