Whole wheat buns get split, buttered, and toasted golden under the broiler, then topped with runny eggs for a quick supper that needs nothing else. The buns' slight sweetness and sturdy crumb hold up to the richness without falling apart.

Serves 2. 15 minutes, 10 at the stove.

About 730 calories a serving, 49 g protein, 2 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler. Split the four buns in half horizontally and arrange cut-side up on a baking sheet. Mince the two garlic cloves and mix with two tablespoons softened butter, then spread a thin layer on each cut surface.
2. Broil the buns three to four inches from the element until golden brown at the edges, about three minutes; watch them to keep from charring.3 min
3. While the buns toast, heat one tablespoon oil in a skillet over medium heat. Crack four eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks remain runny, about four minutes.4 min
4. Divide the toasted buns between two plates and top each with a cooked egg.

Note Swap the eggs for a slice of cheese melted on the warm buns, or top with a spoonful of pesto or hot sauce. Leftover toasted buns keep for a day and can be crumbled into salad or soup. Serve with a simple salad or pickled vegetables on the side.