A soft butter bun holds a juicy burger topped with a runny fried egg—the yolk becomes your sauce. Tonight's shortcut leans on store-bought buns that already taste good, so you can focus on getting the beef and egg cooked just right.

Serves 2. 20 minutes, 15 at the stove.

About 710 calories a serving, 45 g protein, 0 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 hamburger butter buns, to taste salt, to taste pepper, 2 tablespoons oil, 1 tablespoon butter, 8 ounces ground beef, 2 eggs.

1. Form 8 ounces of ground beef into two loose patties about 3/4 inch thick, handling the meat as little as possible. Season each generously with salt and pepper on both sides.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Lay the patties in the pan and cook without moving them for 4 minutes until a crust forms.4 min
3. Flip each patty and cook for another 3 to 4 minutes on the second side until the meat is cooked to your liking. Transfer the burgers to a plate.4 min
4. Lower the heat to medium and add 1 tablespoon of butter to the same pan. Crack 2 eggs directly into the pan and cook until the whites are set but the yolks remain runny, about 3 minutes.3 min
5. Toast the butter buns lightly in a dry skillet or toaster if you like them warmed through. Place each burger on a bottom bun, top with a fried egg, and cover with the top bun.

Cook mode

Note Swap ground turkey or a store-bought patty if time is tighter. Wrap leftover burgers and refrigerate up to two days; reheat in a low oven. Serve with a simple salad, pickles, or thick-cut fries on the side.