A quick supper of spiced pork sausage stripped and scrambled with eggs, needing only what's in the kitchen. This shelf is sparse, so tonight leans on eggs and heat from the sausage itself. Dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 600 calories a serving, 34 g protein, 10 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a 10 inch skillet over medium-high heat until it shimmers. Add 8 oz sausage strips and cook, stirring once or twice, until the edges brown, about four minutes. Push the sausage to one side of the pan.4 min
2. Crack 4 eggs into a bowl, add salt and pepper, and whisk until no white streaks remain. Pour the eggs into the empty side of the pan and stir gently with a spatula, folding the cooked egg into the sausage as it sets, for three minutes until just set but still soft.3 min
3. Add 1 tablespoon butter to the pan, toss to coat, and taste. Divide between two plates.

Note Use diced onion from the pantry if you have it, stirring it into the sausage in the first minute. Leftovers keep two days cold or reheated gently in a skillet. Toast bread alongside in the skillet's edge or serve with rice to stretch.