A wilted salad that doesn't lean on fresh greens but warm them through in a garlicky oil until they soften and sweeten. Tonight the romaine becomes dinner, not a side.

Serves 2. 25 minutes, 20 at the stove.

About 1040 calories a serving, 95 g protein, 17 g carbohydrate, 63 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a small pot of water to a boil and gently lower 2 eggs into it; set a timer for 9 minutes while you prep.9 min
2. Slice 4 garlic cloves thin. Quarter the heart of romaine lengthwise, keeping the core intact, then halve each quarter crosswise. Pat dry with a kitchen towel.
3. Warm 3 tablespoons oil in a wide skillet over medium heat. Add the sliced garlic and 6 to 8 anchovy fillets, stirring until the anchovies dissolve into the oil, about 2 minutes.
4. Raise heat to medium-high and add all the romaine pieces, turning them in the oil to coat on both sides, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set a timer for 4 minutes and let them char lightly, stirring once.4 min
5. While the romaine cooks, toast 2 slices of bread and spread with 1 tablespoon butter. When the eggs are ready, lift them out with a slotted spoon and let them cool slightly.
6. Divide the warm romaine and its oil between two plates or bowls, crack a soft egg onto each portion, and serve at once with the buttered toast on the side.

Note Swap canned white beans for the eggs if you'd rather. Leftovers don't keep well; use the romaine the same night. Serve with cold white wine and a simple green salad if you want more vegetables.