Thick-cut bologna crisps up fast in a hot pan, then you crack eggs right in to cook in the rendered fat. This shelf gives you dinner in twenty minutes when you are past thinking hard about anything.

Serves 2. 20 minutes, 15 at the stove.

About 600 calories a serving, 26 g protein, 33 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Lay 6 slices of bologna flat in the pan and let them sit for two minutes until the edges curl and brown, then flip and cook another minute on the other side until crispy. Transfer to a plate.
2. Toast 4 slices of bread while the bologna cooks, or just after. Spread with 1 tablespoon butter and set aside.
3. Pour off most of the fat from the pan, leaving about a tablespoon of the rendered bologna fat. Crack 4 eggs into the pan over medium heat and let them cook until the whites set, about three to four minutes.4 min
4. Slide the eggs onto a plate with the bologna and toast, season the eggs with salt and pepper, and serve while hot.

Note Swap the bread for rice or pasta if you prefer, stirring it into the rendered fat first. Leftovers keep covered in the cold box for a day. Serve with a sharp pickle or hot sauce on the side to cut the richness.