Salami crisps in a skillet while you scramble eggs, then everything lands on toasted bread. This shelf holds one protein with real smoke flavor and salt that needs nothing but heat and eggs to make dinner.

Serves 2. 15 minutes, 12 at the stove.

About 630 calories a serving, 30 g protein, 39 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a skillet over medium-high heat. Lay 8 salami slices in the pan and let them crisp at the edges, about 2 minutes per side, until they curl and brown. Move them to a plate.5 min
2. Return the skillet to medium heat. Add 2 tablespoons butter. Crack 4 eggs into the pan and stir gently until they start to set, then let them finish cooking to soft curds, about 3 minutes total. Season with salt and pepper.3 min
3. While the eggs cook, toast 4 slices of bread until golden. Divide the toast between two plates, top each with half the eggs and 4 salami slices, and eat at once.2 min

Note Swap the salami for diced ham or bacon if you have it. Leftovers don't keep well, but you can reheat the salami and eggs loosely covered in the oven at 300°F [150°C]. Serve with hot sauce or a green salad on the side if you have greens.