Two eggs and a slick of mayo-enriched toast make a supper for tired evenings. The shelf holds nearly everything here: just eggs and bread to buy.

Serves 2. 15 minutes, 10 at the stove.

About 190 calories a serving, 8 g protein, 18 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 1 garlic clove and stir it into 4 tablespoons mayonnaise with a pinch of salt and pepper; set aside.
2. Heat 1 tablespoon olive oil in a skillet over medium-high until the surface shimmers. Lay 2 slices of bread in the pan and toast until the bottoms are golden, about 2 minutes, then flip and toast the other side until crisp.4 min
3. Spread half the garlic mayo on each warm slice of toast. Transfer to a plate and tent loosely with foil to keep warm while you cook the eggs.
4. Return the skillet to medium-high heat, still oiled. Crack 2 eggs into the pan and cook until the whites are set and the yolks are still runny, about 3 minutes, or to your liking.3 min
5. Lay one egg on each piece of toast and serve at once.

Note Swap the mayonnaise for a sharp mustard if you prefer. Leftovers will not keep. Serve with a simple salad or pickled vegetables to balance the richness.