Melted swiss cheese and soft eggs on toasted bread becomes a weeknight supper when you have good deli cheese in the fridge. The mild, slightly nutty flavour of swiss works with runny yolks and crisp edges. One pan, ten minutes.

Serves 2. 10 minutes, 8 at the stove.

About 460 calories a serving, 24 g protein, 17 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in a skillet over medium heat. When it foams, lay 2 thick slices of bread in the pan and toast until golden on one side, about 2 minutes.2 min
2. Flip the bread and lay 2 slices of swiss cheese on each slice. Continue cooking until the cheese begins to melt, about 1 minute while you prepare the eggs.1 min
3. Push the toasts to the edges of the pan. Add the remaining 1 tablespoon of butter to the centre and crack 2 eggs into it. Cook over medium heat, basting the yolks with the melted butter, until the whites set but the yolks stay soft, about 3 minutes.3 min
4. Slide one egg onto each piece of cheesy toast, season with salt and pepper, and serve at once.

Note Swap the bread for a croissant or english muffin to toast. Leftovers keep refrigerated for one day but are best eaten warm. Serve with a bitter green salad dressed in vinaigrette, or a simple tomato salad with olive oil.