Swiss cheese melts into eggs with almost no fuss, turning a stovetop scramble into supper. This shelf has just the cheese you need, so we build the rest from staples and make it in one skillet on a weeknight.

Serves 2. 15 minutes, 12 at the stove.

About 430 calories a serving, 22 g protein, 17 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread until golden and set them on plates. Crack 4 eggs into a bowl, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and whisk until combined.3 min
2. Melt 2 tablespoons butter in a skillet over medium heat, tilting the pan to coat evenly. Pour in the eggs and let them sit for 10 seconds before gently pushing them toward the centre with a spatula; repeat this for one minute, then stop stirring.2 min
3. Tear 4 slices of baby swiss cheese and scatter them over the eggs. Stir gently until the cheese melts into the eggs and they look creamy but still hold their shape, about 30 seconds.1 min
4. Divide the eggs between the two plates of toast and serve right away.

Note Swap cheddar or gruyère for the swiss if you have it. Leftovers keep cold for one day; reheat gently in a dry skillet over low heat. Serve with sliced tomatoes, greens, or fruit to round out the plate.