Melted provolone on toast with a runny egg makes a proper dinner when time is short. The mild cheese softens into the bread while the yolk stays liquid; the combination carries itself. You will need one skillet and a toaster.

Serves 2. 12 minutes, 8 at the stove.

About 390 calories a serving, 22 g protein, 16 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast two slices of bread until golden on both sides. Lay two slices of provolone on each piece while it is still warm from the toaster and let them soften, about one minute.2 min
2. Set the toast on two plates. Melt one tablespoon butter in a skillet over medium-low heat and crack two eggs into it side by side. Cook until the whites are set but the yolks still jiggle when you shake the pan, about four minutes.4 min
3. Slide one egg onto each piece of toast, season with salt and pepper, and eat while warm.

Note Swap the provolone for any mild cheese; ham or tomato would stretch it. Leftovers do not keep. Serve with bitter greens on the side or a simple salad dressed with vinegar.