When the shelf holds only oil, this bare-bones supper comes together in minutes from the staples drawer. Two eggs go into a hot pan, their whites crisped in the oil while the yolks stay loose. Garlic toast soaks up the runny centres.

Serves 2. 15 minutes, 12 at the stove.

About 540 calories a serving, 16 g protein, 31 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons canola oil in a large pan over medium-high heat while you crack 4 eggs into a small bowl. When the oil shimmers and moves easily, pour the eggs into the centre and let them sit undisturbed for two minutes until the whites begin to set and brown at the edges.3 min
2. Tilt the pan gently to let any uncooked white run to the hot oil and cook for another minute until the whites are opaque and the edges are crisp. The yolks will still jiggle when you shake the pan gently.1 min
3. While the eggs cook, mince 2 garlic cloves fine and stir them into 1 tablespoon softened butter. Toast 4 slices of bread until they colour, then spread the garlic butter on each one while still warm.4 min
4. Slide the eggs onto two plates, season with salt and pepper, and serve with the garlic toast on the side for dipping into the runny yolks.

Note Swap the toast for rice or pasta if you have them. Leftover garlic butter keeps in the fridge for three days, spread on anything toasted. Serve with a simple green salad or sliced tomato to stretch the plate.