This shelf holds salad greens that need eating tonight, so we warm them with bacon and a soft egg to turn a quick side into dinner. The heat wilts the lettuce just enough while the yolk becomes the dressing.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 15 g protein, 3 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over medium-high heat. Lay 6 slices of bacon in the cold pan and let them cook slowly until crisp, about 8 to 10 minutes, moving them around halfway through. When the bacon is golden and stiff, lift it out onto a paper towel and crumble it into bite-sized pieces.
2. Pour all but 1 tablespoon of the bacon fat from the pan and set the heat to medium. Mince 1 clove of garlic into the fat and cook for 30 seconds until fragrant. Add the 5 ounces of lettuce mix and toss with two wooden spoons for 1 to 2 minutes until it wilts slightly but still has body. Season with salt and pepper and divide between two bowls.
3. Return the skillet to medium-high heat and add 2 tablespoons of oil. Crack 2 eggs into the pan and cook until the whites set and the yolk still trembles when you jiggle the pan, about 3 minutes.3 min
4. Set one soft egg on top of each bowl of warm lettuce. Scatter the crumbled bacon over each and eat while the yolk is still warm enough to dress the greens.

Note Swap bacon for crispy chickpeas or smoked salmon if you want to change it. Leftover cooked salad does not keep well, but raw lettuce lasts a day. Serve with bread to soak up the runny yolk.