Thick toast spread with tangy-sweet mixed berry cream cheese, scrambled eggs, and fresh herbs makes a supper that tastes indulgent but takes minutes. When you have one good ingredient and little time, let it carry the dish.

Serves 2. 15 minutes, 12 at the stove.

About 500 calories a serving, 20 g protein, 34 g carbohydrate, 31 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 thick slices of bread until golden and crisp at the edges.5 min
2. While the bread toasts, crack 4 eggs into a bowl and whisk with a pinch of salt and pepper. Melt 2 tablespoons butter in a nonstick skillet over medium heat and pour in the eggs; stir gently with a spatula, scraping from the edges, until just set and soft, about three to four minutes.4 min
3. Spread 1.75 ounces of the berry cream cheese evenly over each warm toast.
4. Top each tartine with a quarter of the scrambled eggs and a scatter of fresh tarragon or chives.

Note Swap the cream cheese for ricotta and honey if you prefer less sugar. Leftover cream cheese keeps for up to a week in the fridge. Serve with a green salad dressed in vinaigrette, or simply with strong tea.