This is ham and cheese in its most direct form: sliced, crisped in a pan, and served with eggs for a supper that tastes better than it has any right to. When you have only processed meat and cheese on hand, let them stand up to heat and a little time to show their better side.

Serves 2. 15 minutes, 12 at the stove.

About 370 calories a serving, 30 g protein, 5 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the ham and swiss loaf into eight slices about a quarter inch thick. Heat a large skillet over medium-high heat and lay the slices flat without overlapping; let them cook undisturbed until the edges curl and the bottoms brown, about two to three minutes, then flip and cook another minute until the cheese begins to show colour.
2. Transfer the crisped loaf slices to a plate, leaving behind the fat in the pan. Crack four eggs into the same skillet over the rendered fat, season with salt and pepper to taste, and cook to your liking, about three to five minutes for set whites and soft yolks.
3. Divide the eggs and ham slices between two plates and serve at once.

Note The ham and cheese can be cut into strips and served in a roll instead of with eggs. Leftovers keep covered in the fridge for two days. Serve with toast and a pickle, or with a simple green salad dressed in vinegar and oil.