Summer sausage makes a quick supper when you slice it and fry it to release its spice, then scramble eggs into the fat. This shelf gives you a meal in the time it takes toast to brown, no other shopping needed.

Serves 2. 15 minutes, 12 at the stove.

About 420 calories a serving, 32 g protein, 1 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the summer sausage into thin rounds, about a quarter inch thick. Heat 1 tablespoon butter in a skillet over medium-high heat, add the sausage, and fry it until the edges turn golden and it releases its oils, about 3 minutes.3 min
2. Crack 4 eggs into a bowl, beat them lightly with a pinch of salt and pepper, then pour them into the skillet with the sausage. Stir gently as they cook, folding the curds back on themselves, until the eggs are soft and creamy, about 2 minutes.2 min
3. Slide the eggs and sausage onto a plate and serve with toast.

Note Swap the eggs for buttered bread if you prefer a sandwich. Leftovers keep in the fridge for one day; eat cold or reheat gently. Serve with toast and a sharp cheese if you have it, or a simple salad.