These sandwich rounds toast into crisp vessels for a quick egg and cheese supper. The shelf gives you the bread; a couple of eggs and cheese are all you need to turn this into dinner for two in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 450 calories a serving, 23 g protein, 31 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast the four sandwich rounds in a toaster until golden and crisp, about two minutes. Arrange them on a plate.
2. While the rounds toast, crack four eggs into a bowl and whisk with a pinch of salt and pepper. Melt one tablespoon of butter in a non-stick skillet over medium heat, then pour in the eggs. Stir gently with a spatula until the eggs begin to set, about one minute.3 min
3. When the eggs are still slightly wet on top, scatter two ounces of shredded cheddar cheese over them and stir to combine. Cook for another thirty seconds until the cheese melts and the eggs are set through.1 min
4. Divide the scrambled eggs and cheese between the four toasted rounds, piling them high. Serve at once.

Note Swap any hard cheese you have for the cheddar. Leftovers keep cold for one day and can be eaten as a cold sandwich. Serve with sliced tomato or a simple green salad to round out the plate.