Pan-fried eggs with buttered toast
This shelf holds one thing: a butter and oil blend made for the skillet. Two eggs in that pan, bread toasted golden and rubbed with the spread, salt and pepper at the table. A tired cook's dinner.
About 370 calories a serving, 14 g protein, 16 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 eggs
- 2 slices bread
From your shelf
- 3 tablespoons [45 g] Light butter with canola oil
Staples
- to taste salt
- to taste pepper
- Toast 2 slices of bread until golden and crisp, then set aside.
- Place 1 tablespoon of the butter blend in a skillet over medium heat. When it foams, crack 4 eggs into the pan, spacing them apart.
- Cook until the whites set but the yolks still jiggle when you shake the pan, about 3 minutes. While the eggs cook, rub the toast with the remaining 2 tablespoons of butter blend on both sides.
- Slide the eggs onto plates alongside the toast, season with salt and pepper at the table.
Note Scramble the eggs instead if you prefer. Leftovers do not keep. Serve with hot sauce, fruit, or a salad to round out the plate.
On the label
WATER,* BUTTER (CREAM, SALT), CANOLA OIL,* BUTTER- MILK,* CONTAINS LESS THAN 2% OF FOOD STARCH-MODIFIED,* TAPIOCA MALTODEXTRIN,* SALT, DISTILLED MONOGLYCERIDES,* LACTIC ACID,* POTASSIUM SORBATE AND SODIUM BENZOATE* (PRESERVATIVES), NATURAL FLAVOR,* XANTHAN GUM,* PGPR* BETA CAROTENE (COLOR).
Land O Lakes, butter & spread, serving 14 g, package 15 oz/425 g. Ingredients as printed on the label.
More from Land O Lakes
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Cooks as butter, vegetable oil. Half of it left? Use up the butter.