Cooking for One: Egg-straordinary

From EatLocal365 by
March 22, 2012

Erik and I have been trading off business trips. I was in NYC last week; he’s there this week and the next. I really struggle with cooking when he’s gone. I forget to eat at regular times, so then I’m STARVING and the only thing that will satisfy my furious stomach is pad thai or some other delivery treat. One order of anything delivered is at least two servings and, yep, I do. I eat the whole darn thing. Because it’s DELICIOUS. But then I feel gross. And waste money. And throw out a bunch of garbage. So my goal this week is to come up with a few things to cook at home that are delicious, filling, and easy.

Attempt number one: the egg. Pros: (1) nice single serving package; (2) minimal clean up. Negatives: sort of…eh? On it’s own it doesn’t really compare to a gooey sandwich from the place on the corner.

Hmmmm…half empty (half full??) jar of Bloody Mary mix in the refrigerator. Part of a loaf of bread on the counter. Done! What it lacks in glamor, it makes up for in tastiness.

For the recipe, click here:

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate Member:



Recent Posts

Want more? Comb the archives.

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice