If you’re a true egg-lover, you know that they’re not just for breakfast. Eggs are amazingly versatile, super cheap, and great if you’re cooking for just one person. These nutritious recipes let you enjoy eggs for breakfast, lunch, and dinner. Eggselent.
1. Breakfast
Huevos rancheros make for a spicy start to the day. This delicious dish has a Mexican flair and will give you a healthy kickstart to your morning. If you’re craving something tasty and exotic for breakfast, here’s how you can make delicious huevos rancheros for one. The minimal clean-up involved is an added bonus.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Ingredients:
Olive Oil
2 corn tortillas
2 large eggs
1 cup jarred salsa
1/2 cubed avocado
1/2 cup fresh tomatoes
1/4 cup “Mexican blend” shredded cheese or cotija cheese
Hot sauce
Photo by Ashton Caudle
Directions:
1. Heat your oil in the pan.
2. Cook your eggs how you like them.
3. Temporarily transfer the eggs to a plate.
4. Heat up the corn tortillas in the pan.
5. Sprinkle your cheese of choice onto the tortillas.
6. Spoon some salsa of your choice on top of the melted cheese.
Photo by Ashton Caudle
7. Place your eggs on top of the salsa.
Photo by Ashton Caudle
8. Spoon some more salsa on top of the egg, and sprinkle on some more cheese.
9. Transfer your tortilla with the egg on top to a plate.
10. Garnish your huevos rancheros with the avocado cubes, tomatoes, and hot sauce.
Photo by Ashton Caudle
2. Lunch
Everyone loves toast with an egg on top, but upgrading that toast by adding asparagus and parmesan cheese makes this breakfast staple into a filling lunch. Feel free to accompany this with a soup or salad to make it extra satisfying.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Ingredients:
2 slices sourdough bread (or any thick crusty bread of your choice)
1 clove garlic
Olive Oil
12 spears asparagus
2 large eggs
Pecorino Romano or Parmesan cheese
Photo by Ashton Caudle
Directions:
1. Lightly toast (or pan fry) 2 slices of sourdough bread (or any thick crusty bread of your choice)
Photo by Ashton Caudle
2. Rub one side of each slice with a large clove of garlic and drizzle on some olive oil.
Photo by Ashton Caudle
3. Trim the asparagus and sauté over medium heat.
Photo by Ashton Caudle
4. Cook the two eggs until the whites are firm but the yolks are still runny.
Photo by Ashton Caudle
5. While the eggs are cooking, divide the asparagus spears onto the slices of toast.
Photo by Ashton Caudle
6. Once the eggs are done cooking, put them on top of the asparagus.
7. Garnish the egg with Pecorino Romano or Parmesan shavings, salt, and pepper.
Photo by Ashton Caudle
3. Dinner
Looking for a healthy, hearty, and cheap dinner to make if you’re a broke college student? We have the solution: lentils, sautéed kale, mushrooms, and a perfectly poached egg on top.
Prep Time: 5
Cook Time: 30
Total Time: 35
Servings: 1
Ingredients:
Olive Oil
1 cup green lentils
1 clove chopped garlic
Pre-chopped kale (as much or as little as you want)
1 cup chopped mushrooms
1 large egg
Photo by Ashton Caudle
Directions:
1. Cook 1 cup lentils in 2 cups water
Photo by Ashton Caudle
2. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubble and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.
3. As the lentils are cooking, sauté the kale, mushrooms, and garlic in olive oil. Let the vegetables gently simmer on low/medium heat.
Photo by Ashton Caudle
4. Poach your egg. If you need instructions on how to poach an egg, click here or watch this instructional video.
5. Spoon your cooked lentils into a bowl with the kale and mushrooms, and place the poached egg on top. Cut into that egg and watch the yolk porn begin.
Photo by Ashton Caudle
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