Soft wheat buns hold a bed of garlicky sautéed greens topped with a fried egg, making an open-faced supper that tastes warm and hearty without any fuss. The buns' texture soaks up the yolk beautifully.

Serves 2. 20 minutes, 15 at the stove.

About 660 calories a serving, 44 g protein, 22 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice the four buns lengthwise and set them cut-side up on a rimmed baking sheet. Toast in a 400°F [200°C] oven until light golden, about 5 minutes.5 min
2. While the buns toast, mince 2 cloves garlic and set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
3. Add the garlic to the hot oil and cook for 30 seconds until fragrant. Add 4 cups greens in handfuls, stirring and letting each batch wilt before adding the next, about 3 minutes total. Season with salt and pepper to taste.3 min
4. Push the greens to the sides of the skillet and add 1 tablespoon oil to the center. Crack 2 eggs into the pan and cook until the whites are set and yolks still jiggle slightly, about 3 minutes.3 min
5. Divide the toasted buns between two plates and top each with half the sautéed greens. Set one fried egg on top of each pair of bun halves and serve right away.

Note Swap a handful of grated Parmesan over the eggs if you have it. Leftovers hold refrigerated for a day and reheat gently in a warm oven. Serve with a sharp vinaigrette on the side, or add a sliced tomato to make it stretch.