Oven roasted turkey breast turns into supper when layered on buttered toast and dressed with a quick pan gravy made from the turkey's own broth and the drippings. This is weeknight cooking at its simplest.

Serves 2. 15 minutes, 12 at the stove.

About 560 calories a serving, 42 g protein, 37 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden and butter them lightly on both sides. Set them on two plates.
2. Warm 1 tablespoon of butter in a small skillet over medium heat, whisk in 1 tablespoon of flour to make a roux, and cook, stirring often, until the raw flour smell is gone, about one minute.1 min
3. Pour in 1 cup of turkey broth while whisking constantly until the gravy thickens and coats the back of a spoon, about two minutes. Taste and add salt and pepper as needed.2 min
4. Warm the 6 oz of turkey slices in the gravy for one minute just to heat through. Divide the turkey and gravy between the two plates of toast.1 min

Note Swap bread for rice or egg noodles if you prefer. Leftovers keep refrigerated in a covered container for three days; reheat gently in a skillet with a splash of water. Serve with a simple green salad dressed with vinegar and oil, or roasted vegetables.