Ore Ida onion rings are a shortcut to something crunchy and good. Pan-fry them until golden, top with a fried egg or two, and serve over buttered toast for a satisfying supper that asks almost nothing of you.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 13 g protein, 51 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium-high heat until the oil shimmers. Working in batches if needed, add the onion rings and fry until golden and crisp, turning once, about 4 to 5 minutes total. Transfer to a plate and season with salt and pepper.5 min
2. Wipe out the skillet or use a second one if you have it. Melt 2 tablespoons butter over medium heat, then crack 2 eggs into the pan and fry until the whites are set but the yolks still jiggle slightly, about 3 minutes, or cook them longer if you prefer firm yolks.3 min
3. While the eggs cook, toast 4 slices of bread until golden. Spread the toast on two plates, top each with the fried egg and a heap of the onion rings, and serve at once.

Note Swap eggs for a dollop of sour cream or ranch dip if you prefer. Leftovers keep covered in the fridge for a day; reheat the onion rings in a toaster oven at 350°F [175°C] for 5 minutes. Serve alongside a simple green salad or hot sauce on the side.