A wilted salad that transforms the tender arugula blend into something warm and substantial. The heat softens the leaves just enough to make them silky, while a runny egg yolk becomes the dressing. Fast and forgiving on a busy night.

Serves 2. 12 minutes, 10 at the stove.

About 440 calories a serving, 16 g protein, 15 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 cloves garlic thin. Heat 3 tablespoons oil in a large skillet over medium until fragrant, about one minute, then add the garlic and cook until it turns light gold, another minute. Pour the greens into the skillet and toss with tongs until wilted and darkened, about two minutes; season with salt and pepper.3 min
2. Make two wells in the greens. Crack 2 eggs into the wells and cook undisturbed until the whites set but the yolks stay runny, about three minutes.3 min
3. Toast thick slices of bread in a toaster or under the broiler while the eggs cook. Divide the greens and eggs between two plates, top with grated Parmesan, and serve with the toast for soaking up the yolk.
4. Serve with lemon if you have it, or good vinegar to sharpen the warm leaves.

Note Swap the eggs for sliced mozzarella or crumbled fresh cheese if you prefer. Leftovers keep a day refrigerated and are good at room temperature as a salad. Serve with a squeeze of lemon and crusty bread.