Tonight you have bread and egg salad ready to go, so build a simple supper around them. Toast the bread to wake it up, add greens wilted in butter for balance, and dinner comes together in minutes.

Serves 2. 12 minutes, 10 at the stove.

About 380 calories a serving, 18 g protein, 43 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container egg salad on white bread, egg salad (Meijer), 4 slices white bread (Meijer), 2 tablespoons butter, to taste salt, to taste pepper, 3 cups packed sturdy greens, such as spinach or kale.

1. Toast 4 slices of white bread in a skillet over medium heat until golden on both sides, about 3 minutes, and set aside on a plate.
2. Add 2 tablespoons of butter to the same skillet and let it melt. Add 3 cups of packed greens and stir until wilted, about 2 to 3 minutes, then season with salt and pepper to taste.3 min
3. Divide the egg salad between the two toasted slices of bread and place each one on a plate. Serve the warm buttered greens on the side to eat alongside the sandwich.

Cook mode

Note Swap canned tuna for egg salad if you have it on hand. Leftover greens keep refrigerated for two days and reheat gently in a pan. Serve with pickle spears or a simple vinegar slaw on the side to cut the richness.