Split a hot dog bun, butter it thick with garlic, toast it until crisp, then top each half with a fried egg. It's breakfast for dinner, built from what we have, and tastes better than the sum of its parts.

Serves 2. 12 minutes, 10 at the stove.

About 300 calories a serving, 12 g protein, 2 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 package (2 buns) hot dog buns, 3 tablespoons butter, 2 cloves garlic, 2 eggs, to taste salt, to taste pepper.

1. Mince 2 cloves garlic and stir into 3 tablespoons softened butter with a pinch of salt and pepper; let it sit while you heat a skillet over medium heat.
2. Split 1 hot dog bun lengthwise and spread each cut side with the garlic butter. Place both halves buttered-side down in the dry skillet and toast until golden and crisp, about 3 minutes; they're ready when the butter has browned at the edges.3 min
3. Slide the toasted bun halves to the sides of the skillet and crack 2 eggs into the center. Fry until the whites are set and the yolks are as done as you like them, about 3 minutes for runny yolks; season the eggs with salt and pepper while they cook.3 min
4. Slide each egg onto a toasted bun half and serve at once.

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Note Swap the eggs for sliced tomato and crumbled sharp cheddar for a dairy-forward version. Leftovers don't keep well. Serve as a light supper with a simple green salad or hot sauce on the side.