A hearty salad that turns the shelf mix tender and sweet in a hot pan, finished with runny eggs and crispy bacon. This is Friday-night comfort on a weeknight budget, ready in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 350 calories a serving, 12 g protein, 2 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 4 slices of bacon into bite-size pieces and set a large skillet over medium-high heat. Cook the bacon until the edges crisp, about 5 minutes, stirring occasionally, then transfer to a plate.5 min
2. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add 3 tablespoons of oil and set the pan over medium heat. Mince 2 garlic cloves and add them to the fat, stirring until fragrant, about 30 seconds.
3. Add the entire package of the salad blend to the pan, scattering it evenly. Season with salt and pepper. Cook, stirring often, until the lettuce and cabbage soften and begin to caramelize at the edges, about 8 minutes. Return the bacon to the pan and toss.8 min
4. Push the warm salad to the sides of the pan, making space in the center. Crack 2 eggs into the empty space and season them with salt and pepper. Cook over medium heat until the whites set but the yolks stay runny, about 3 to 4 minutes.4 min
5. Divide the warm salad and crispy bacon between two bowls or plates, top each with one egg, and serve at once with any pan juices spooned over the top.

Note Swap the bacon for diced ham or omit it for a vegetarian version. Leftovers keep in the fridge for one day; reheat gently and top with a fresh fried egg. Serve with crusty bread and a cold beer or glass of white wine.