Split and toast these sourdough muffins to build open-faced breakfast for dinner, topped with scrambled eggs and melted cheese. The shelf gives you the bread; you've got the rest in your kitchen. Quick, warm, and done in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 26 g protein, 47 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the two muffins and toast them cut-side up in the oven at 400°F [200°C] until golden, about 5 minutes, while you start the eggs.5 min
2. Crack 4 eggs into a bowl and whisk them with a pinch of salt and pepper. Set a skillet over medium heat with 1 tablespoon of butter.
3. When the butter foams, pour in the eggs and stir slowly with a spatula until they just start to set but still look slightly wet, about 3 minutes; scrape them onto a plate.3 min
4. Pull out the toasted muffins and divide them between two plates. Pile the scrambled eggs on each half, then shred 2 ounces of cheddar over the top and finish with another grind of pepper.

Note Swap cheddar for any cheese you have or skip it for a lighter plate. Leftovers don't keep well; make this fresh. Serve with hot coffee and a side salad if you want greens.