When you’re grocery shopping for one, it usually makes sense to scale down to smaller quantities of each ingredient. You might pick up a pint of milk over the gallon, or individual sticks of butter over the four-pack.
Using this logic, it seems like you should also buy a six-pack of eggs instead of the full dozen, but hear me out: Eggs are the exception. With a little creativity and some simple extra ingredients, a solo cook can eat eggs every day of the week without getting bored. And no, I’m not suggesting you make an omelet every night.
Here’s how to turn your carton of eggs into a week of wholesome, tasty meals.
Egg drop soup
Just like takeout, but faster and healthier. In a medium pot, bring 2 cups of chicken or vegetable broth to a boil over high heat. Add ½ teaspoon each of white or regular pepper and salt to taste. Add four sliced white or shitake mushrooms and let cook for five minutes, just until tender. Drizzle in one teaspoon of sesame oil. Cook for another minute. Very slowly, pour in two lightly beaten eggs in a steady stream. To make classic egg shreds, stir the egg rapidly in a clockwise direction for one minute. Garnish the soup with chopped green onion and serve immediately.
For this classic Spanish dish, sauté one sliced medium yellow onion over medium-high heat in a medium frying pan coated with two tablespoons of extra-virgin olive oil until lightly browned. Add two very thinly sliced Russet potatoes. Stir well to coat the potatoes and onions with oil, then allow to cook for 10 to 12 minutes, until the potatoes are tender. Meanwhile, beat four eggs and season with a generous pinch of both salt and pepper. Pour the egg mixture over the potatoes and onions, and let cook until the edges are brown, and the egg is set. Turn out onto a serving plate, then serve in wedges with a green salad.
Poached eggs over greens
Sauté your favorite cooking greens — spinach, kale, mustard greens, maybe some beet tops — in a little butter or olive oil with a couple of minced cloves of garlic. Poach one to two eggs per person. To serve, divide the greens into bowls and top each one with one or two poached eggs, salt, pepper and red pepper flakes, if desired. Serve immediately.
In a heavy-bottomed skillet, pie plate or other baking dish, ladle two cups of your favorite tomato sauce and other simple vegetables, herbs or spices you might like to add. (I love roasted garlic, caramelized onions, cumin and cayenne pepper.) Crack two eggs per person into the sauce, then bake at 400 degrees for 12 to 14 minutes, until eggs are set. (Cook for a little less time for runny yolks.) Serve with crusty bread for dipping.
Mini mushroom-egg strata
The mini-strata is like a single-serving savory bread pudding. (It’s also a great way to use up stale bread.) Saute five-six white mushrooms in a little olive oil with ½ chopped yellow onion and two cloves of garlic. Season with salt and pepper and set aside to cool. Whisk two eggs together with about ¼ cup milk or half-and-half (or whatever you keep on-hand for coffee and cereal, as long as it’s not flavored). Stir in one cup of cubed bread, preferably stale. Add the mushroom-onion mixture and stir well. Spoon the bread-custard mixture into two oven-proof bowls or soufflé cups, top with a little grated Parmesan or cheddar cheese, and bake at 375 for 18 to 22 minutes, or until golden-brown. Serve with salad or cooked vegetables.
Did you try any of these? Let me know in the comments!
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