The flatbread gets split, warmed, and topped with a runny egg and greens for a quick supper that feels more composed than it is. The bread's subtle sweetness pairs well with the richness of the yolk and the bite of garlic.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 11 g protein, 26 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the flatbread in half horizontally and warm it cut-side down in a large skillet over medium-high heat with 1 tablespoon oil until golden at the edges, about 3 minutes. Transfer to plates.3 min
2. Pour 1 tablespoon oil into the same skillet and add 2 minced garlic cloves and 3 ounces fresh spinach or other greens. Cook, stirring, until the greens are wilted, about 2 minutes, then season with salt and pepper. Push the greens to the sides.2 min
3. Crack 2 eggs into the skillet, lower the heat to medium, and cook until the whites are set but the yolks still move, about 4 minutes. While they cook, dot each flatbread half with a teaspoon of butter.4 min
4. Divide the greens between the two flatbread halves, top each with an egg, season the yolk with salt and pepper, and serve at once.

Note Swap any greens for spinach. Leftovers do not keep well; eat hot. Serve with a squeeze of lemon or hot sauce on the side if you have it.