This is a old-fashioned supper built on fat-free sour cream standing in for the butter and cream you'd normally use. It's a quick weeknight dish that turns rotisserie chicken into something warm and comforting.

Serves 2. 20 minutes, 18 at the stove.

About 780 calories a serving, 35 g protein, 47 g carbohydrate, 50 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a large skillet over medium heat. Mince 1/4 medium onion and 1 garlic clove and add them to the pan, stirring until soft, about three minutes.
2. Sprinkle 1 tablespoon flour over the onion and garlic, stir for thirty seconds to cook out the raw flour taste, then pour in 1 cup sour cream and stir until smooth. Shred 2 cups chicken from the rotisserie bird and stir it in along with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat gently until steaming, about two minutes; do not boil.2 min
3. While the cream comes to temperature, crack 4 eggs into a small bowl and beat them lightly. Toast 4 slices of bread to golden and set on two plates.
4. Pour the eggs into the simmering cream sauce and stir slowly and continuously until the eggs are set into soft curds, about two minutes. The sauce should look loose and creamy.2 min
5. Spoon the creamed chicken and eggs over the toast and serve at once.

Note Swap the sour cream for Greek yogurt if you have it. Leftovers keep covered in the fridge for two days; reheat gently on the stovetop with a splash of water. Serve with a green salad or steamed greens on the side.