A jar of quinoa salad with artichokes and hearts of palm becomes dinner in minutes when you warm it through and give it backbone with a fried egg and crisp toast. The vegetables and grain are already dressed and tangy; you just need heat and a runny yolk to tie it together.

Serves 2. 12 minutes, 8 at the stove.

About 270 calories a serving, 7 g protein, 6 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice and toast 2 thick pieces of bread in a dry pan over medium-high heat until golden on both sides, about 4 minutes total, then set aside on two plates.4 min
2. While the toast cooks, pour the contents of the jar into a second pan set over medium heat, stirring now and then until steaming, about 3 minutes.3 min
3. Push the warm salad to one side of the pan, add 1 tablespoon butter to the cleared space, crack 2 eggs into the fat, and fry until the whites set but the yolks stay runny, about 3 minutes.3 min
4. Divide the warm quinoa salad between the plates over the toast, top each with a fried egg, season the eggs with salt and pepper, and serve at once.

Note Swap the fried eggs for a dollop of Greek yogurt mixed with lemon juice if you prefer. Leftovers keep refrigerated for two days and can be eaten cold or reheated gently. Serve with a sharp green salad or pickled vegetables on the side to cut through the richness.