This shelf holds cream and not much else, so we build a rich, quick supper from eggs and toast—the kind of dish that feels like breakfast for dinner but tastes altogether different when the eggs are folded gently into cream that's barely reduced. Comfort food for tired cooks.

Serves 2. 15 minutes, 12 at the stove.

About 800 calories a serving, 19 g protein, 34 g carbohydrate, 66 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden and set them on two plates. While the bread toasts, crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk them together until the yolks and whites are fully combined.
2. Set a medium pan over medium heat and melt 2 tablespoons of butter in it. When the butter is foaming but not browning, pour in the beaten eggs and let them sit untouched for about 30 seconds, then gently push them from the edges toward the center with a spatula, letting the wet egg flow to the hot surface. Keep the heat moderate so the eggs cook slowly and stay soft; continue folding every 20 seconds until the eggs f3 min
3. When the eggs are still slightly wet but holding together, pour in 1 cup of heavy cream and stir gently to combine. Let the cream warm through without boiling, stirring often, for about 2 minutes, until the eggs are set but creamy and the cream has warmed.2 min
4. Spoon the creamed eggs over the warm toast and serve at once.

Note Swap the cream for crème fraîche or sour cream thinned with a splash of milk if you have it. Leftovers keep refrigerated for two days; reheat gently in a pan with a touch of butter. Serve with a simple green salad or sliced tomato on the side to cut the richness.