Two soft sesame rolls split and toasted, topped with scrambled eggs and sautéed greens with garlic. This shelf gives you the hull of a fast supper; butter and eggs make it whole.

Serves 2. 20 minutes, 15 at the stove.

About 470 calories a serving, 19 g protein, 34 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in a wide skillet over medium-high heat. Split the 4 rolls and lay them cut side down in the pan once the butter froths, working in batches if needed; toast until golden, about 3 minutes. Transfer to plates.5 min
2. In the same skillet, melt 1 tablespoon of butter and add 2 minced garlic cloves; cook for 30 seconds until fragrant. Add 4 ounces of greens and a pinch of salt, stirring often until wilted, about 4 minutes. Transfer to a bowl.4 min
3. Crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk lightly. Melt the remaining 1 tablespoon of butter in the skillet over medium heat, pour in the eggs, and stir gently with a spatula until soft curds form, about 3 minutes. Stop when they are still just set but creamy.3 min
4. Pile the warm eggs onto the toasted rolls and top with the warm greens. Squeeze a wedge of lemon over each plate and serve right away.

Note Swap greens for sautéed mushrooms or tomatoes. Leftovers keep cold for one day and make a cold sandwich at lunch. Serve with a simple salad or sliced tomato on the side.