A yogurt bowl that transforms the spoonful into something warm and savory, built on that cultured cream already on your shelf. The honey in the yogurt becomes the sauce; toasted bread crumbs and olive oil add crunch. This is the dinner when you need something fast and want to taste real ingredients.

Serves 2. 12 minutes, 8 at the stove.

About 390 calories a serving, 13 g protein, 19 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 2 ounces of crusty bread into hazelnut-sized crumbs; you should have about 3/4 cup. Heat 3 tablespoons oil in a wide skillet over medium heat until it shimmers. Add the crumbs and a pinch of salt, stir often until they turn light brown and crisp, about four minutes. Mince 1 clove garlic and add it in the last minute, stirring until fragrant.5 min
2. Pour 1 cup yogurt into a shallow bowl and warm it gently in the skillet over low heat, stirring often, until it's just heated through and steaming, about two minutes. Do not let it boil. Tip it into two bowls.2 min
3. Pour the hot garlic oil and all the bread crumbs over the warm yogurt. Tear a small pinch of pepper over the top. Serve right away.

Note Swap toast for the crumbs if you have time and want to tear it by hand. Yogurt keeps three weeks; leftovers can be chilled and eaten as is, or warmed again tomorrow. Serve with a green salad dressed sharply with lemon or vinegar.