A shelf of one calls for a pantry dinner, and eggs with curry powder and relish make a fast, bright supper. The relish's vinegar and cucumbers bring acidity and crunch to scrambled eggs, tossed with warm spices and butter, served on thick toast.

Serves 2. 15 minutes, 12 at the stove.

About 460 calories a serving, 16 g protein, 42 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 1 garlic clove and warm 1 teaspoon oil in a large skillet over medium heat until fragrant, about 30 seconds. Crack 4 eggs into a bowl and whisk with a pinch of salt and pepper, then pour into the pan while stirring constantly with a rubber spatula. Once the eggs begin to set at the edges, stop stirring and let them cook undisturbed.3 min
2. As the eggs cook, toast 4 slices of bread to golden in a toaster or under the broiler and set aside. When the eggs are still soft and wet on top but set underneath, about 2 minutes total, fold in 2 tablespoons butter and 1 teaspoon curry powder, stirring gently until just combined.2 min
3. Slide the eggs onto the toast and top each portion with 2 tablespoons of the relish. Serve at once.

Note Swap the eggs for soft-cooked shrimp or leftover chicken if you have it. Leftovers do not keep well. Serve alongside a side salad of raw greens dressed with oil and vinegar to stretch the meal.