Pineapple jalapeno hummus spreads on toast into a tart, spicy-sweet base that holds a soft egg beautifully. This shelf product does the heavy lifting tonight, building a warm salad-on-toast that feels substantial and comes together in minutes.

Serves 2. 15 minutes, 10 at the stove.

About 360 calories a serving, 12 g protein, 38 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a small skillet over medium heat and crack 2 eggs into the pan. While the whites set and the yolks stay runny, one to two minutes, toast 4 slices of sturdy bread until brown.3 min
2. Spread 1/4 cup of the hummus on each warm toast. Top with 2 handfuls of arugula or spinach that will wilt from the heat.
3. Slide 1 egg onto each pair of toasts. Drizzle with 2 teaspoons oil, then salt and pepper.

Note Swap the egg for a handful of crumbled feta or goat cheese if you prefer. Leftovers keep in the refrigerator three days but eat best the day of. Serve with a sharp vinegar-based slaw or cold tomatoes to echo the hummus's acidity.