Crispy seasoned fries topped with runny-yolked eggs and sharp cheddar make a simple supper when you want heat and protein without fuss. This shelf holds one ingredient that does the heavy lifting while you cook eggs on top.

Serves 2. 25 minutes, 10 at the stove.

About 520 calories a serving, 25 g protein, 11 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Spread the fries on a large baking sheet and bake until crisp and brown, about 18 to 20 minutes, stirring halfway through, until the edges are golden.20 min
2. While the fries cook, heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, crack 4 eggs into the pan and cook until the whites set but the yolks stay loose, about 4 minutes, tilting the pan so the oil reaches under the yolks.4 min
3. When the fries are done, transfer them to a serving plate and top with the shredded cheddar. Slide the fried eggs on top, season the eggs with salt and pepper, and serve at once.

Note Swap the cheese for crumbled feta if you prefer tang. Leftovers keep in the refrigerator for a day and reheat best under a low broiler. Serve with a green salad dressed in vinaigrette to balance the richness.