This shelf holds a jar of prepared macaroni salad, so tonight builds a complete dinner around it by adding fresh greens, a soft egg, and a warm dressing to make it a bowl. The mayonnaise base keeps everything cohesive and rich.

Serves 2. 25 minutes, 12 at the stove.

About 390 calories a serving, 23 g protein, 51 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a small pot of salted water to a boil and lower 2 eggs into it. Set a timer for 6 minutes for soft yolks that run when cracked.6 min
2. While the eggs cook, mince 1 clove garlic and warm 1 tablespoon butter in a large bowl over the pot's steam or in a skillet on low heat, stirring often, until the butter froths and the garlic softens, about 2 minutes.
3. Add 3 cups packed greens to the warm butter and garlic, turn them over with a fork until they wilt down, then taste and season with salt and pepper.2 min
4. Transfer the wilted greens to the bowl or a serving dish, then empty the jar of macaroni salad onto the greens and toss gently to combine.
5. Lift the eggs from the water with a slotted spoon, cool them in ice water for 1 minute, then peel and halve them, settling them over the salad.1 min
6. Drizzle 2 tablespoons sherry vinegar around the bowl, letting it pool, then grind pepper over the eggs and serve while the greens are still warm.

Note Swap the greens for shredded cabbage and the vinegar for rice vinegar if you prefer it sweeter. Leftovers keep in a sealed container for two days but the salad will soften. Serve with crusty bread to soak up the vinegar and any liquid from the eggs.