Feta's tang and salt carry scrambled eggs on a weeknight when you want supper in fifteen minutes. Crumbled feta melts into custard-soft curds, and buttered garlic toast soaks up every bit.

Serves 2. 15 minutes, 12 at the stove.

About 660 calories a serving, 30 g protein, 34 g carbohydrate, 45 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 eggs into a bowl, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and whisk well. Mince 2 cloves garlic.
2. Melt 1 tablespoon butter in a skillet over medium heat and add the minced garlic, stirring until fragrant, about 30 seconds. Pour in the eggs and stir gently with a spatula, scraping the bottom and sides often. While the eggs cook, spread 2 tablespoons butter on 4 slices of bread.4 min
3. When the eggs are barely set but still slightly wet on top, after about 3 minutes, add 1 cup crumbled feta and fold gently two or three times until just combined. Remove from heat when the eggs look barely set.
4. Toast the buttered bread in a separate skillet or under the broiler until the edges are golden, about 2 minutes, while finishing the eggs.2 min

Note Swap cottage cheese for feta and add a squeeze of lemon. Leftovers keep two days cold and reheat gently on the stovetop with a splash of water. Serve with a green salad dressed simply with oil and vinegar.