A quick weeknight supper built on fully cooked sausage patties that just need warming. The shelf gives you the protein, so eggs and toast round out a satisfying dinner in twenty minutes flat.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 24 g protein, 31 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium heat. Warm the 4 sausage patties in the pan, turning once, until heated through and lightly browned, about 4 minutes total. Transfer to a plate.4 min
2. Wipe the skillet clean, add 1 tablespoon butter, and return to medium heat. Crack 4 eggs into the pan and cook to your liking, seasoning with salt and pepper as they cook.5 min
3. While the eggs cook, toast the 4 slices of bread until golden. Plate the sausage patties, eggs, and toast together for each person.

Note Swap the sausage for bacon or ham if you have it. Leftovers keep refrigerated for two days; reheat gently in the microwave. Serve with hot sauce, ketchup, or jam on the toast.