A stovetop supper that turns a bag of shredded cheese into a rich, golden scramble. This shelf holds one ingredient but a good one, so you lean on eggs and butter to make something that fills the plate and the evening.

Serves 2. 15 minutes, 10 at the stove.

About 560 calories a serving, 31 g protein, 10 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 eggs into a bowl and whisk with a fork until the whites and yolks are combined; season with salt and a pinch of pepper.
2. Set a skillet over medium heat and melt 2 tablespoons butter until it foams. Pour in the egg mixture and let it sit undisturbed for 20 seconds, then push it gently toward the center with a silicone spatula, tilting the pan so uncooked egg flows to the edges.5 min
3. When the eggs are mostly set but still slightly soft, scatter 1 cup of the shredded cheese across the pan and fold it through. Continue stirring until the cheese is melted and the eggs reach your liking, about 1 minute more.3 min
4. Toast 2 thick slices of bread while the eggs finish cooking and butter them as they come out of the toaster. Divide the eggs between two plates and serve with the toast on the side.

Note Swap in diced ham, bacon, or sautéed onion and bell pepper if you have them. Leftovers keep in the refrigerator for one day; reheat gently in a nonstick pan with a touch of butter. Serve with sliced tomato, pickles, or a simple salad to brighten the plate.