Canned beans are soft and ready to eat, so this is a fast side that becomes the whole meal with eggs and toast. The garlic and butter turn them into something worth cooking for on a tired night.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 10 g protein, 16 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need one 14.5 oz can no salt added cut green beans, 2 tablespoons butter, 2 cloves garlic, to taste salt, to taste pepper, 2 eggs, 1 tablespoon oil.

1. Drain the one 14.5 oz can of green beans and set aside. Mince 2 cloves of garlic.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Crack 2 eggs into the skillet and cook until the whites are set and the yolks are still soft, about 4 minutes, then transfer to a plate.4 min
3. Add 2 tablespoons of butter to the same skillet over medium-high heat. When the butter foams, add the minced garlic and cook for 30 seconds until fragrant, stirring.1 min
4. Add the drained green beans and stir to coat with butter. Cook for 3 minutes, stirring often, until warmed through and lightly browned at the edges. Season with salt and pepper to taste.3 min

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Note Swap canned cannellini beans if you prefer them. Leftovers keep in the fridge for three days. Serve with buttered toast and finish the eggs while the beans warm.