The shelf holds sliced baby swiss, mild and sweet, which melts into creamy richness over toast. Pair it with a soft egg and bright tomato for a quick dinner that feels like breakfast for dinner. The cheese does all the heavy lifting here.

Serves 2. 20 minutes, 15 at the stove.

About 470 calories a serving, 25 g protein, 20 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 thick slices of bread until golden and crisp. Lay 2 slices of baby swiss on each piece of warm toast so the cheese starts to soften. While the cheese warms, slice the tomato into 3 thick rounds per piece.
2. Melt 2 tablespoons of butter in a skillet over medium-low heat. Crack 2 eggs into the pan and cook undisturbed until the whites set but the yolk stays soft, about 4 minutes.4 min
3. Top each piece of cheese toast with the tomato slices, then slide a soft egg onto each. Season with salt and pepper. Serve at once.

Note Swap the eggs for a thin slice of ham if you prefer. Toast keeps wrapped at room temperature one day; reheat gently. Serve with a green salad or pickles on the side to cut the richness.