Tonight's one shelf ingredient becomes the base for a warm salad dressed with hot garlic oil and topped with crispy eggs. This is supper when you need something fast and made from what you have on hand.

Serves 2. 15 minutes, 12 at the stove.

About 320 calories a serving, 6 g protein, 1 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the romaine hearts crosswise into 2-inch pieces and put them in a wide bowl. Finely slice 2 cloves garlic.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat, add the sliced garlic, and swirl until golden and fragrant, about 1 minute. Pour the hot oil and garlic over the romaine, toss to coat, and season with salt and pepper.1 min
3. Wipe out the skillet and set it over medium-high heat. Add 1 tablespoon butter and let it foam, then crack 2 eggs into the pan and cook until the whites set and the yolks are still runny, about 3 to 4 minutes, basting the yolks with the hot butter as they cook.4 min
4. Divide the warm romaine between two bowls and top each with one fried egg. Drizzle any pan butter over the eggs and serve right away.

Note Swap the eggs for a handful of nuts or seeds for crunch if you prefer. Leftovers keep for one day; reheat the salad gently and add a fresh egg if you have one. Serve with bread to soak up the oil.