A weeknight supper that turns pre-cooked sausage links into something substantial by scrambling eggs with them. The shelf alone makes this dinner, which is what you need when time is short and you want protein, fat, and carbs on the table in minutes.

Serves 2. 15 minutes, 12 at the stove.

About 490 calories a serving, 31 g protein, 16 g carbohydrate, 33 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a skillet over medium heat. While it melts, crack 4 eggs into a bowl, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and whisk until the yolk and white are one color, then begin toasting 2 slices of bread.
2. Slice 6 sausage links into 1/2-inch pieces and scatter them into the skillet. Stir and cook until they warm through, about 2 minutes, which is your cue to pour the eggs over them.2 min
3. Stir gently and cook until the eggs are set but still soft, about 3 to 4 minutes. The toast will pop up when it is done; plate the eggs and sausage at once.4 min

Note You can add diced onion or garlic to the skillet before the sausage if you have them. Leftovers keep for a day in the fridge but are best warm. Serve with butter and jam on the toast, or eat the toast plain alongside.