Crispy tater tots become a vehicle for runny eggs and whatever greens you can find in the kitchen. The tots fry fast, leaving time to build a composed plate that tastes like dinner, not side dish.

Serves 2. 25 minutes, 20 at the stove.

About 1540 calories a serving, 82 g protein, 9 g carbohydrate, 131 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until a piece of tot browns in seconds. Working in two batches, fry one 20 oz bag of tater tots, stirring often, until golden and crisped on the edges, about eight minutes per batch. Drain on a paper towel and salt lightly.8 min
2. While the second batch cooks, make a quick salad: toss 3 ounces fresh spinach or arugula with 1 minced clove garlic, a pinch of salt and pepper, and a bit of oil.
3. Wipe out the skillet and add 1 tablespoon butter over medium heat. Crack 2 large eggs into the pan and cook until the whites are set but the yolks still run, about three minutes. Season with salt and pepper.3 min
4. Divide the tater tots between two bowls, top each with an egg, a handful of the salad, and 1 ounce shredded sharp cheddar. Serve right away.

Note Swap the greens for any cooked vegetable, or skip them and serve the tots with hot sauce and sour cream. Leftovers keep refrigerated for two days and reheat well in a hot skillet. Serve with a pickle and a simple green salad if you want more bulk.