On Mondays they bring in bagels from Brandwein's to our co-working space for breakfast. Typically I grab one, archive it in one of the plastic food containers I keep in my filing cabinet, then take it home for the next day's breakfast. Rather than eat a whole bagel myself, which I really don't need, Mary and I split it. I scramble one egg and butter the bagel. This ends up being a perfect meal. There salt on the bagel suffices, so all I just need to pepper the egg.
Similarly, over time I have gravitated towards ever simpler sandwiches. For example roast beef on rye with LTO plus mayo, or a chicken cutlet on a roll with the same combo, plus hot sauce. Instead of the endless proliferation of condiments, adjectives, adverbs, and combinations thereof, a few good ingredients.
Admittedly, this strategy works best when combined with a focus on quality purveyors and/or ingredients, which is pretty much the same thing, The chicken cutlet sandwich, for example, has become canonical for me and Natalie in two places: Nica's on Orange in New Haven and the Manor Deli in Larchmont, and has thereby ascended to the rare echelon of special meals, imbued with specific meaning, not unlike Proust's madeleine.