This shelf gives you a shortcut to a sweet supper: spread the strawberry cream cheese between two bread slices, dip in egg, and cook until the cheese melts inside. It suits a weeknight when you want something warm that tastes like dessert.

Serves 2. 15 minutes, 12 at the stove.

About 340 calories a serving, 13 g protein, 33 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Spread 2 tablespoons of the strawberry cream cheese on two slices of bread, then top each with another slice, cream cheese side down. Whisk together 2 eggs, 2 tablespoons milk, a pinch of salt, and 1/4 teaspoon cinnamon until uniform.
2. Melt 1 tablespoon butter in a skillet over medium heat. Dip each sandwich into the egg mixture, turning once to coat both sides, then place in the pan. Cook for three minutes, watching until the bottom turns golden.3 min
3. Flip each sandwich and cook for another two to three minutes, until the second side is golden and the cheese has begun to soften; you can press gently with the spatula to help it melt. Serve warm.3 min

Note Swap the cream cheese for peanut butter or jam if you prefer. Leftovers keep in the fridge for one day and reheat in a dry skillet. Serve with a glass of milk or yogurt on the side to balance the sweetness.