This is really just golden butter and cheese melted into eggs, a supper that tastes richer than it is. The shelf has given you what you need, and the eggs cook fast enough that you can pour a drink while they puff in the pan.

Serves 2. 15 minutes, 10 at the stove.

About 560 calories a serving, 33 g protein, 3 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 4 ounces of swiss cheese coarsely and set aside. Crack 6 eggs into a bowl, add a pinch of salt and pepper, and whisk until the whites and yolks are one color.
2. Set a medium skillet over medium heat and add 3 tablespoons of butter, swirling as it foams and the milk solids turn brown and smell nutty, about 2 minutes.2 min
3. Pour the eggs into the hot pan and let them sit for 30 seconds without stirring, then gently push the cooked parts to the centre and tilt the pan so uncooked egg flows to the edges. When the eggs are soft but hold their shape, after about 3 more minutes, scatter the shredded cheese over the top and fold the eggs in half.3 min
4. Slide onto a warm plate and taste for salt and pepper, adding more if needed.

Note Swap the cheese for gruyere or emmental if you have it. Leftovers do not reheat well, so eat this fresh. Serve with toast and a green salad, or with a slice of bread and a small bowl of jam on the side.