This is a simple supper that lets the greens speak: you wilt the spinach and spring mix in a hot pan with garlic and butter, then crack eggs into the leaves to finish. It's what you make when the shelf is short and you need something honest and fast.

Serves 2. 15 minutes, 12 at the stove.

About 270 calories a serving, 14 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium-high heat. When it foams, add 2 cloves sliced garlic and cook until fragrant, about 30 seconds.
2. Add 5 ounces of the baby spinach and 5 ounces of the spring mix to the pan, stirring often until fully wilted, about 4 minutes. Season with salt and pepper to taste.4 min
3. Make a shallow well in the center of the greens and crack 4 eggs directly into the pan, spacing them around the well. Cook until the whites are set but yolks remain soft, about 3 to 4 minutes, tilting the pan so any uncooked white runs into the greens.4 min

Note Swap the spring mix for any sturdy greens you have on hand. Leftovers keep one day covered in the fridge; reheat gently. Serve with crusty bread to soak the yolk, or add a grated cheese at the table if you have it.