A warm salad built on tender greens from the bag, wilted just enough to turn silky but keep their snap. Eggs and crisp garlic croutons turn it into dinner. This is the quick supper for nights when the fridge is mostly empty.

Serves 2. 20 minutes, 15 at the stove.

About 230 calories a serving, 11 g protein, 28 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cut 2 slices of bread into half-inch cubes and fry them, stirring often, until they turn golden and crisp on all sides, about 5 minutes. Transfer to a plate.5 min
2. Slice 3 garlic cloves thin. Add 1 tablespoon of olive oil to the same skillet, then add the garlic and cook over low heat until it softens and turns light golden, about 2 minutes. Watch it so it does not brown.2 min
3. Add the entire bag of spring mix to the skillet with a pinch of salt. Stir gently over medium heat until the greens begin to wilt and turn silky, about 3 minutes. Divide the warm greens between two bowls.3 min
4. Wipe the skillet clean. Add the remaining tablespoon of olive oil and crack 2 eggs into it. Cook until the whites set but the yolk stays soft, about 3 minutes. Season with salt and pepper.3 min
5. Top each bowl of warm greens with one fried egg and half the croutons. Serve right away with a pinch of pepper.

Note Swap the eggs for a handful of grated cheese if preferred. Leftovers do not keep well; make this only when you are ready to eat. Serve with a glass of white wine or water.