A quick warm salad that turns a bag of delicate spring mix into dinner. The greens will down to nothing, so use all of them, then finish with crispy garlic, vinegar, and a soft egg for protein.

Serves 2. 15 minutes, 12 at the stove.

About 270 calories a serving, 6 g protein, 2 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 cloves of garlic thin. Heat 3 tablespoons of oil in a large pan over medium heat, add the garlic, and let it cook until golden and crispy, about 3 minutes, stirring often so it doesn't burn. The garlic will be done when it smells nutty and turns pale gold.3 min
2. Pour the garlic and oil into a small bowl and set aside. Return the empty pan to medium-high heat and crack 2 eggs into it. Cook until the whites are set and the yolks still run, about 4 minutes. Slide the eggs onto a plate and season lightly with salt and pepper.4 min
3. Add the entire bag of spring mix to the same pan (it will look impossible, but it shrinks). Toss with two large spoons, letting it wilt down as you stir, about 3 minutes. When it's soft and reduced to a pile, stop.3 min
4. Pour the garlic and oil back over the greens and add 2 tablespoons of vinegar. Toss gently to coat. Taste and season with salt and pepper. Divide the greens between two plates, top each with a warm egg, and serve right away.

Note Swap the eggs for a can of white beans or crumbled feta if you prefer. The greens and egg will keep in the fridge for one day and are good cold. Serve with a slice of toast and a glass of wine.