Tater tots are built to turn golden and crunchy in the oven. Serve them straight from the pan with fried eggs on top and a scatter of raw scallions, and you have a starchy, salty, rich dinner that feels indulgent on a tired night.

Serves 2. 25 minutes, 10 at the stove.

About 430 calories a serving, 14 g protein, 28 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread half the tater tots in a single layer on a baking sheet, drizzle with 1 tablespoon oil, and toss to coat. Bake until golden and crisp, about 18 minutes.18 min
2. Toss the remaining tots with the other tablespoon of oil and spread on a second sheet. When the first batch is done, put the second batch in the oven for 10 to 12 minutes while you cook the eggs.
3. Melt 1 tablespoon butter in a large skillet over medium-high heat. Crack four eggs into the pan and fry until the whites set and the yolks are still loose, about 3 minutes, spooning hot butter over the yolks if you like them cooked on top.3 min
4. Chop a handful of scallions, green and white parts together. Divide the first batch of tater tots between two plates, top each with two fried eggs, and scatter the scallions over. Season with salt and pepper.

Note Swap in a handful of fresh herbs or a grating of cheese for the scallions. Leftover tots reheat in a hot skillet. Serve with hot sauce or ketchup on the side, or add sliced cheese to the eggs in the pan.