A one-pan supper built on the ready-to-eat salami and cheese cup, turning it into a cheese-laden bread bake with crisp edges. The cured meat seasons everything as it softens, no separate cooking needed.

Serves 2. 25 minutes, 8 at the stove.

About 370 calories a serving, 12 g protein, 34 g carbohydrate, 20 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a medium skillet over medium heat. While it melts, tear 4 ounces of bread into 1-inch pieces and mince 1 small onion and 1 garlic clove. Add onion and garlic to the skillet and cook, stirring, until soft, about 3 minutes.3 min
2. Add bread pieces to the skillet, breaking apart any clumps as they absorb the butter, stirring often until toasted at the edges, about 2 minutes. The bread should show golden spots but not be dry.2 min
3. Open the salami and provolone cup and pour its contents over the bread. Stir until the cheese melts and coats the bread, about 1 minute. Sprinkle with 1/4 teaspoon each salt and pepper.1 min
4. Push the mixture to the sides of the skillet. Crack 2 eggs into the center, season with salt and pepper, and let them cook undisturbed for 2 minutes, then stir gently into the bread until the whites set and yolks remain soft, about 1 more minute. The bread should be warm and held together by cheese and egg.3 min

Note Swap the eggs for a splash of cream if you prefer a binder without cooking an egg. Leftovers keep refrigerated for two days and are good cold or reheated gently in a pan. Serve with a simple green salad or pickled vegetables to cut through the richness.