A buttery, garlicky mash gets a crunchy crown and a warm egg yolk in the middle. This one-skillet supper is ready in twenty minutes and needs only what you already have at hand.

Serves 2. 20 minutes, 8 at the stove.

About 170 calories a serving, 6 g protein, 1 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium-high heat until the foam subsides. Prepare the mashed potatoes according to package directions while the butter heats, seasoning with salt and pepper to taste.
2. Spread the mashed potatoes in an even layer in the skillet and let them sit undisturbed for 4 to 5 minutes until the bottom is golden and crisp, checking at four minutes.4 min
3. Make two wells in the potatoes and crack one egg into each, then cover and cook over medium heat until the whites are set but the yolks still jiggle when you shake the pan, about 3 to 4 minutes.3 min
4. Slide onto plates and eat while the yolks are still warm.

Note Swap the eggs for a handful of shredded cheese stirred through the warm mash. Leftovers keep refrigerated for three days and reheat in a skillet over medium heat. Serve with a bitter green salad or pickled vegetables to cut through the richness.