Shelf-stable green beans roasted with garlic until their edges crisp, then topped with a soft egg. This dinner honours the single item on the shelf and stretches it into something warm and complete with just staples.

Serves 2. 25 minutes, 15 at the stove.

About 390 calories a serving, 10 g protein, 16 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the green beans in a colander and pat dry with paper towels; set aside.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat for one minute. Add the drained green beans and spread them in a single layer, then leave them untouched for three minutes until the edges begin to brown and char.3 min
3. Stir in 3 cloves minced garlic and a pinch of salt, cooking while stirring for another two minutes until the garlic softens and the beans turn darker at the tips.2 min
4. Push the beans to the sides of the skillet and crack 2 eggs into the center, then reduce heat to low and cook for three minutes while basting the eggs with oil from the pan until the whites set but the yolks stay soft, seasoning with salt and pepper to taste.3 min
5. Stir 1 tablespoon butter into the pan and tilt to coat, then divide the beans and eggs between two plates and pour the pan juices over top.

Note Swap in frozen green beans if you have them; thaw and pat dry first. Leftovers keep two days covered in the cold and can be warmed gently in the skillet with more butter. Serve with bread to soak the yolk and pan juices.