Two burgers topped with melted jalapeno cheese, cooked in one skillet with an egg cracked on each one for a yolk that runs into the toast. The shelf's cheese is made for this, and everything cooks together in under twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 27 g protein, 1 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Form six ounces of ground beef into two loose patties, seasoning each with salt and pepper. Heat one tablespoon of oil in a large skillet over medium-high heat and place the patties in it when shimmering, pressing gently.3 min
2. Cook the burgers for three minutes, then flip each one, lay one slice of jalapeno cheese on top of each patty, cover the skillet with a lid, and lower the heat to medium. Cook for two minutes until the cheese begins to melt.2 min
3. Crack one egg into the space beside each burger, season the eggs lightly with salt and pepper, cover the skillet again, and cook for three minutes until the whites set but the yolk stays soft. While the egg sets, butter two slices of bread and toast them in a separate pan or under a broiler until golden.3 min
4. Slide each burger onto a piece of toast with the egg beside it and drizzle any pan juices over the top.

Note Swap ground lamb or ground pork for beef if you prefer. Leftover burgers will keep for two days in the fridge and can be reheated gently in the skillet. Serve with a simple green salad or pickled vegetables to cut through the richness of the cheese and egg.