Name: Small Batch Savory Mushroom Onion Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: Crust; 1/2 C ice cold water (add some ice cubes); 1 1/4 cups flour; 1 1/2 tsp granulated sugar; 1/2 tsp table salt; 1/2 C unsalted butter, straight from the fridge or even better, the freezer; Filling; 6 ounces mushrooms (whatever combination you like; I used crimini); 1 T plus 1 1/2 tsp butter, divided; 1/2 medium onion, diced; 1/4 tsp salt; Pinch pepper; 1/2 C grated cheddar or mild cheese; 2 eggs; 1 T plus 1 1/2 tsp heavy cream

Small Batch Savory Mushroom Onion Pie

In America, we mostly tend to think of pie as something sweet, filled with fruit, and eaten for dessert. That’s certainly good (I wouldn’t turn down a good pie), but it’s not the entire story. Pies can do more than that. However, for reasons unknown, with the exception of chicken or turkey pot pie, we tend to mostly ignore the whole world of meat, vegetable, and other flavorful, no-fruit pies that make wonderful entrees. Take this savory mushroom onion pie, for instance. It’s got a crust like a fruit pie, but instead of blueberries or apples, it’s packed with mushrooms, cheese, and onions.

Not only is it delicious, but it’s an entire meal all by itself. Think a less-eggy quiche.

I’ve adapted the filling recipe from here and the crust from here.

Now, you can use store-bought pie dough, store-bought pizza dough (yes, really, I saw Jacques Pepin do it once—if it’s good enough for him, it’s good enough for me), or make your own. It’s not hard. I’ve included directions for both. If you’ve got a pre-made crust, skip the instructions for that and go straight to the filling. If not, make the crust, and then start the filling while the crust chills.

Small Batch Savory Mushroom Onion Pie

March 3, 2022

by Jodi

Cuisine American

Category Dinner Recipes for One Person

Persons

Serving Size

1/2 pie

Prep Time

15 minutes

Cook Time

40 minutes

Wait Time

1 hour

Total Time

55 minutes

Notes

NOTE: If you are using a store bought crust, use half the dough. Drape it over your baking dish, chill it, and proceed with the filling.

Ingredients

Crust

1/2 C ice cold water (add some ice cubes)
1 1/4 cups flour
1 1/2 tsp granulated sugar
1/2 tsp table salt
1/2 C unsalted butter, straight from the fridge or even better, the freezer

Filling

6 ounces mushrooms (whatever combination you like; I used crimini)
1 T plus 1 1/2 tsp butter, divided
1/2 medium onion, diced
1/4 tsp salt
Pinch pepper
1/2 C grated cheddar or mild cheese
2 eggs
1 T plus 1 1/2 tsp heavy cream

Instructions

Crust

If you have a food processor, mix the flour, sugar, and salt together and then add the butter, chopped up into small cubes. Pulse until you get small pea-size pieces. If you don’t have a food processor, use a pastry blender or two knives. Slowly add the ice water and keep pulsing (or cutting) until it holds together. Chunks of butter should still be visible, you don’t want to blend it entirely together.
Flour a countertop or board. Use a spatula to remove the dough from the bowl. Pat it into a rough ball, wrap tightly in plastic wrap, and chill for about an hour. Then drape it over the baking dish and continue with the rest of the recipe, keeping the dish in the fridge so it stays cold.

Filling

Wash and slice the mushrooms.
Heat 1 T of the butter on medium-high in a small skillet and add the onions. Cook, stirring until the onions soften, about 3-4 minutes.
Remove the onions from the pot and set aside. Put the sliced mushrooms in the same skillet, add the rest of the butter, and cook until the mushrooms lose their liquid. This should take about 5 minutes.
Add the onion back to the pan and season with salt and pepper.
Sprinkle the cheese over the crust.
Whisk the eggs and cream in a small bowl and pour over the cheese. Add the mushroom and onion mixture.
Bake until a toothpick comes out clean, about 30 minutes.

Tags

cheese,

eggs,

mushrooms

https://singleservingchef.com/small-batch-savory-mushroom-onion-pie/

Small Batch Savory Mushroom Onion Pie Substitutions and Variations

Use leek instead of onions
If you don’t have heavy cream, use half and half, or even milk
Add some broccoli with the cheese and onion mixture

More Mushroom Recipes

Chicken with Tarragon and Mushrooms

Fine French food, without a big restaurant bill. Flavored with tarragon and mushrooms, in a creamy sauce. Tastes indulgent, but it isn’t.

Chicken Mushroom Skillet Recipe

Pan fry the chicken, cut the mushrooms and veggies, and simmer. It makes its own sauce right in the pan.

Pork Tenderloin with Mushrooms and Sour Cream

Rich creamy and indulgent, with a bit of bite from mustard and capers. Perfect with the pork. And hardly any chopping.

Shoemaker’s Chicken for One

This Italian favorite isn’t really Italian at all. That doesn’t keep it from being delicious. And it’s easy, with very little cleanup after (always a win-win).

Fifteen Minute Recipes for One

I have a whole page of quick dinner recipes (usually under thirty minutes), but sometimes even half an hour is too long to wait. You’ve got an appointment. Or, you got home late. And sometimes you can almost feel your blood sugar plummeting and if you don’t get food fast, you may fall over. So, here are some fifteen minute recipes for one (some lunch, some dinner) that you can put together super quickly.

When you’re in a rush eggs, tuna, and sandwiches are your friends. These are minimal prep, minimal cooking, one pot meals, that are finished faster than you can order takeout. But they are still real meals (not just standing in front of the sink eating out of a container of yogurt). And not a smoothie either. I like smoothies, but that’s not a meal in my opinion.

They’re all sized for one person, so there’s no leftovers. And, there’s very little cleanup too. Because when you’re tired or rushed, the last thing you want to do is make a big mess making something to eat.

A little menu planning trick: when you make rice, make extra. It reheats well (you can even freeze it in small bags and then microwave it), and it’s an easy way to fill out your dinner).

Italian Tuna with Beans

Lighter than tuna with mayo, and made entirely with ordinary pantry and kitchen ingredients. The only fresh thing you need is some scallions (or onions). Other than that, just open some cans and mix it all together.

Cherry Tomato Basil Frittata

Just four main ingredients, and ready in minutes. No special shopping trip required, these are all standard kitchen/pantry staples (eggs, cheese, tomatoes, and basil).

Strawberry Balsamic Grilled Cheese Sandwich

This grilled cheese sandwich is comfort food for grownups. Melty cheese with strawberries and balsamic vinegar for an extra jolt of flavor. The berries and vinegar complement each other beautifully.

Canned Tuna Curry

Another super easy recipe, with canned tuna, just a couple of things to chop or grate, and a quick spin on the stove. It’s curry in a hurry.

Fried Egg Burrito

Versatile, budget friendly, and ready to eat in about ten minutes. You can make it as is, or add pre-cooked beans, top with guacamole, or add several types of cheese instead of just one.

Bacon Spinach Aioli Sandwich

Mmmm bacon with some bell peppers for sweetness to balance the bacon’s saltiness. And a super-sneaky fast way to make aioli (it’s not hard)

Eggs with Spinach and Chili Peppers

Fast, delicious, and you only need one pan to make it. Chop some veggies and aromatics, add the eggs, cook them and you’re ready to eat.

Cranberry Chipotle Turkey Burrito

A tasty, quick way to use up leftover turkey (or chicken). Chipotle salsa gives it a smoky kick, and craisins (sweetened, dried cranberries) add sweetness.

Belgian Potato Salade Liegoise

I confess I’d never heard of Belgian potato salade liegoise until recently. It may make you think at first of French salade niçoise, but there’s no tuna or olives. And definitely no anchovies! Instead, this is a traditional Belgian warm potato salad made with green beans, and bacon! It’s all topped with a quick vinaigrette that takes only seconds to make.

Well, you’re supposed to use bacon, but I had none so I substituted kielbasa instead (which June, who wrote the original recipe said was just fine).

It’s an easy lunch or light dinner without a lot of fussing. Just the thing for this time of year when you need a bit of a break in between stuffing yourself for all the holidays. The salad comes together in about twenty five minutes, which makes it perfect for a relatively quick meal. Serve it warm and eat it right away, or save it for another time and eat it cold. It’s good either way.

Plus, it only requires one pot! Yes!

I used frozen green beans, since that’s what I had, but you can use fresh as well. Just cook them a bit longer, just enough so they’re tender/crisp. You want them to retain a bit of crunch.

I confess I did think about getting fresher beans and the bacon, but I’d already been up and down twice that day and that was enough! Living in a walkup does make you think about how often you climb all those steps.

Belgian Potato Salad Liegoise

December 13, 2019

by Jodi

Cuisine Belgian

Category Lunch Recipes for One

This warm salad is a meal all by itself. Flavored with salty, savory bacon or sausage, green beans, and potatoes.

Persons

Serving Size

1 bowl

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Notes

Note: you can make the potatoes, eggs, and string beans all at once, or make extra for some other meal and save some for this. That makes it even easier and faster, because then it’s just the bacon (or sausage) and the vinaigrette. Which means lunch in five minutes.

Ingredients

2 medium-sized Yukon gold potatoes
1 egg
1/4 C frozen green beans
2 inches of kielbasa, cut up into coins (or use 1-2 strips of bacon)
1 T plus 1 t olive oil
1 T white wine vinegar
1/2 tsp dijon mustard
1 T onion, chopped
Salt and pepper to taste

Instructions

Scrub the potatoes (you don’t have to bother to peel them), and then cut them up into chunks.
Add to a pan of water large enough to hold the potatoes (2 quart or small Dutch oven should do it) and add a pinch of salt. Then add the egg.
Turn the heat to high and bring the water to a boil.
Cook for 10 minutes and remove the egg with a slotted spoon. Set it aside in a bowl to cool slightly so you can cut it up later.
Check the potatoes. If they are tender, remove them with the slotted spoon and add to the bowl with the egg. They may need an additional five minutes to cook.
Add the green beans to the hot water (same pot) and cook 2-3 minutes for frozen, 5 minutes for fresh.
Once done, put them in the bowl with the potatoes and the egg.
Now, drain the pan and add the bacon or kielbasa. Cook on medium heat until crisp or cooked through. Add the meat to the bowl.
Slice the egg.
In a small dish, mix the olive oil, vinegar, mustard, and onion together. Add salt and pepper to taste. Pour the dressing over the salad and mix everything well to coat.

Tags

bacon,

eggs,

potatoes

https://singleservingchef.com/belgian-potato-salade-liegoise/

Belgian Potato Salade Liegoise Substitutions and Variations

saute the onions first and then add them to the salad
top with chopped walnuts
try different kinds of vinegar (such as sherry or raspberry)
swap the standard potatoes for red ones

More Potato Salad Recipes

Dill Caper Potato Salad

Sour/sweet capers with lemony dill and a light hand on the dressing combine for an easy summer potato salad.

French Dijon Mustard Vinaigrette Potato Salad

Love starch, but not mayo in the usual potato salad? This version has no mayo at all. It does have olive oil, lemon juice, and Dijon mustard. Lots of flavor, no heavy eggy mayonnaise.

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

A hearty lunch (or light dinner) without a lot of fussing. Boil a potato and an egg, throw in some leftover chicken, and chop some veggies. Done!

Zucchini Carrot Fritters

Like starch? Like fried foods? Want to be a bit more healthy about eating them? Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce. You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.

I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter. It was something she’d eat, and a semi-sneaky way to get in some veggies.

I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.

Zucchini Carrot Fritters

July 19, 2019

by Jodi

Cuisine American

Category Lunch Recipes for One

Persons

Serving Size

12 fritters

Prep Time

15 minutes

Cook Time

10 minutes

Wait Time

30 minutes

Total Time

25 minutes

Ingredients

Fritters

1/2 C flour
1/2 tsp baking powder
1/2 tsp coriander
1/4 tsp kosher salt
1/2 C milk
1/2 large egg (break the egg, scramble it a bit, and pour off half)
1/8 tsp lemon zest
Pinch black pepper
1 large carrot, finely chopped (about 3/4 C)
2 small yellow squash, finely chopped (about 1 C)

Yogurt Dip

1 small garlic clove
1/4 C thick Greek yogurt (or sour cream)
1 1/2 tsp olive oil, plus more for frying

Instructions

Fritters

Combine the baking powder, coriander, flour, and a pinch of the salt in a medium size bowl. Mix together thoroughly.
In a small bowl, mix the milk, egg, lemon zest, and pepper.
Pour the flour mixture into the egg mixture, and stir until everything is mixed together. It should be roughly the consistency of cream. If it's too thick, add a bit more milk. If it's too thin, add more flour.
Dice the carrots and zucchini in a food processor or mini-chopper. Add the veggies to the flour/milk mixture and let it rest for half an hour.
While it's resting, make the yogurt dip (see below).
Fill a wide, shallow frying pan with about 1/2 inch of oil olive. Heat until the oil reaches 375 degrees (if you don't have a frying thermometer, test it with a drop of water or batter; it's ready when it sizzles).
Line a flat platter or plate with paper towels.
Drop the batter into the pan, one tablespoon at a time. Don't overcrowd the pan (make maybe four or five at a time).
Fry, for about 4 minutes, turning the fritters after two minutes or so, until they turn golden brown. Transfer to the plate to drain the oil. Serve with the yogurt dip.

Yogurt Dip

Smash the garlic clove and a pinch of kosher salt with the flat side of a wide knife (or some other handy heavy object) in a bowl. Whisk that together with the yogurt, mint, and the teaspoon of olive oil. Refrigerate that until ready to use.

Tags

carrots,

eggs,

lunch for one person

https://singleservingchef.com/zucchini-carrot-fritters/

Zucchini Carrot Fritters Substitutions and Variations

try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
spice it up with some curry (and swap the mint for cucumber)
add a chopped scallion (which was supposed to be in there, but I blanked out!)
swap the coriander with basil
add some diced onion
add a few red pepper flakes to the batter
try panko instead of flour, for more crunch

More Vegetable Recipes

Honey Mustard Glazed Carrots for One

An easy side dish, great with roast chicken, roast beef, or lamb. It’s both sweet and savory at the same time.

Rosemary Olive Oil Broiled Eggplant

Meltingly tender eggplant with a splash of olive oil, dusted with rosemary and grated cheese.

Crispy Garlic Basil Potato Bites

Little bite size bits of potato heaven. Fresh garlic and summery basil add flavor, aroma, and character to this easy side dish.

Roasted Butternut Squash with Brown Sugar and Vanilla

The veggie side dish that thinks it’s a dessert. You may want to eat this twice in a row. Topped with nuts and craisins, and only slightly sweetened. The squash provides all the “sugar” fix you need.

Eggs with Spinach and Chili Peppers

So here we are again with two major holidays on the same weekend. And, they’re two holidays with entirely different food requirements! One traditionally goes for brisket and matzo; the other gets lamb or ham. However, there are two common themes. The first one is eggs. Lots and lots of eggs. The second is everyone stuffs themselves silly at either one or two big dinners. But, you still have to eat something in-between all of that. Eggs with spinach and chili peppers is just the thing. It’s quick, and easy to make. And, it’s not a big, heavy meal. It’s essentially a sort of egg pancake or frittata, except with South Asian flavoring.

The other nice thing about this recipe, is it’s done in two stages, but you only need a single skillet to make it. First you cook the veggies, garlic, and ginger, then add the eggs to the same pot. Let those cook, and you’re done. Add the yogurt (or not) to serve. Depending on your affiliation, serve with toast, matzo, or just some fresh fruit. Or, you can cut it into strips and serve it rolled up inside a tortilla. If your chili is super hot, the sweetness in the fruit will also help reduce the burn from the pepper.

Oh, and a third thing. It’s ready in about 15 minutes. So, if you’re hungry, and it’s late (as it was the first time I made this), you don’t have to wait long for a hot meal.

I adapted this from Madhur Jaffrey’s Quick and Easy Indian Cooking. In addition to reducing the amounts, I replaced the coriander with spinach. I don’t particularly like fresh coriander and I know lots of other people don’t care for it either. And, since my jalapeño pepper turned out to be really, really super hot, I added a dollop of Greek yogurt to cool it off, even though that wasn’t in the recipe. I found I liked it better that way too.

Eggs with Spinach and Chili Peppers

April 19, 2019

by Jodi

Cuisine Indian

Category Lunch Recipes for One

This recipe for eggs with spinach and chilis is an easy light meal, with earthy spinach, a touch of ginger, and garlic for kick.

Persons

Serving Size

1 omelette

Prep Time

5 minutes

Cook Time

8 minutes

Total Time

13 minutes

Ingredients

2 eggs
two pinches of salt (divided)
1 T vegetable oil
1 scallion, chopped
1 small clove garlic, finely chopped
2 T chopped spinach
1/2 jalapeño pepper, sliced into thin rounds (keep the seeds if you prefer your food spicier, remove them if not)
1/4 tsp grated ginger
Pinch turmeric
1/2 tsp lemon juice

Instructions

Crack the eggs into a small bowl and beat them with a fork. Add one pinch of salt and a grinding of black pepper.
Pour the oil into a medium size skillet and set it over medium-high heat. Once the oil is hot (it will sizzle if you add a drop of water), add the scallions.
Stir the scallions in the pan with a wooden spoon and let them cook for a minute until they brown slightly.
Add the garlic and cook for a few seconds more.
Once the garlic softens, add the spinach, jalapeño pepper, ginger, and turmeric to the pan and stir briefly.
Add the lemon juice and the rest of the salt and stir that into the spinach mixture, spreading everything evenly over the bottom of the pan.
Now pour in the eggs. Pick up the pan and swirl it around so that the eggs cover the pan from side to side. It should look like an egg pancake.
Put a cover over the pan and turn the heat down to medium-low. Cook for two or three minutes, until the eggs are firm on the edges and cooked through. They may be slightly brown and crispy on the edges.
Cut into wedges (like a pie) and serve topped with yogurt (if you like).

Tags

eggs,

Indian,

spinach

https://singleservingchef.com/eggs-with-spinach-and-chili-peppers/

Eggs with Spinach and Chili Pepper Substitutions and Variations

use the coriander if you like it
add two or three sliced mushrooms to the vegetable mixture
toss in 1/4 C diced canned tomatoes
if you’re not a spicy food fan, replace the chili with some bell pepper

More Egg Recipes

Egg and Tomato Gratin for One Person

Fragrant with thyme, onions, and tomatoes, then topped with Swiss cheese. Perfect for a light meal (especially around big holidays).

Cherry Tomato Basil Frittata

Only four ingredients, ready in just a few minutes. Just the thing when you want something fast.

Fried Egg Burrito

Great for breakfast, lunch, or brunch. It’s flexible too: add mushrooms or bell peppers, change the cheese, top with chili garlic sauce, or leave it as is. Delicious food without a lot of fuss.

Egg Chili Cheese Burrito

A tortilla, a couple of eggs, some chilis, and cheese: poof, it’s a meal! And since eggs cook quickly, you don’t have to wait long to eat.

Spaetzle Recipe Without a Spaetzle Maker

OK, two confessions. The first is that this spaetzle recipe is nearly identical to Tyler Florence’s spaetzle recipe. Also, his version claims it’s six servings. I suppose that’s as a side dish. Or maybe it’s a typo. My second confession is that it was soooo good I ate the whole thing. All at once.

First of all, it was delicious! But that alone wouldn’t make it something I’d normally share, especially since I made so few changes. The important thing about this recipe isn’t that I adapted it or altered it. What I did do was figure out a way to make it without any special equipment.

I hate single use gadgets and while the recipe is really good, I wasn’t going to go out and buy a special spaetzle maker. Besides my dislike of one-use gadgets, there’s just no place to keep the thing. Tyler’s recipe, as well as many others, suggest using a slotted spoon or a cheese grater instead of the spaetzle machine. I tried both of those. They just didn’t work very well.

Then I had a brainstorm. The potato masher! It worked perfectly! Just hold it in one hand, scoop up some batter with a spoon in the other hand, and scrape the spoon back and forth over the masher (like you were grating cheese). Ta da!!!

You want the flat-bottomed sort of masher, with lots of holes, not the squiggly kind that looks like a bicycle rack.

There’s no brand name on the one I have, so I don’t know exactly what it is, but the masher on the top is the closest I could find. The holes on mine are rectangular, not round, but I think that will be OK, since real spaetzle maker holes are round. The key is that there’s a flat surface, with lots of holes in it.

I included the image below so you could see what it should look like. That design will work fine. The one on the bottom will mash potatoes, but will be useless for spaetzle.

Spaetzle Recipe Without A Spaetzle Machine

February 15, 2019

by Jodi

Cuisine German

Category Lunch Recipes for One

A super-easy way to get your noodle fix. And, with my method you don't need any special tools either.

Persons

Serving Size

1 bowl

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter

Instructions

Get two bowls, one large, and one medium. Put the flour, salt, pepper, and nutmeg in the larger bowl, and mix them together.
Now get the smaller bowl and whisk together the milk and eggs.
Make a depression in the center of the flour mixture and pour the milk-egg mixture into it.
Push the flour in from the sides toward the milk-egg mixture and then gradually mix everything together to form a dough.
It should be fairly smooth and thick. Let the mixture rest for at least 10-15 minutes.
While the dough is resting, fill a 3 quart saucepan with water and bring it to a boil. Once it's boiling, turn the heat down to a simmer.
Now, grasp your potato masher by the handle with one hand, holding it with the flat mashing side down. Pour a spoonful of batter over the mashing head. Then scrape it back and forth with the spoon (like you were grating cheese). This will make your spaetzle.
Do it in batches, so the pot doesn't get too full. Cook the spaezle for three minutes or so, until they start to float to the top. Stir every once in a while so they don't stick. Then remove them with a slotted spoon, drain, and set aside while you make the next batch.
Once the spaetzle are cooked, heat the butter in a large skillet. Or be lazy and reuse the saucepan. Add the spaetzle, and turn and toss them so they are coated with the butter. Cook for a couple of minutes, then sprinkle with salt and pepper and serve.

Tags

eggs,

German,

pasta

https://singleservingchef.com/spaetzle-recipe-without-a-spaetzle-maker/

Spaetzle Recipe Substitutions and Variations

Serve with grated cheese, like Emmenthaler or Gruyère
Cook some onions until caramelized, add them to the spaetzle (with or without cheese)
Cut off small pieces of dough and flick them into a pot of simmering chicken soup or broth (like mini dumplings!)

More Pasta Recipes

White Ragu Pappardelle Pasta for One

Earthy porcini mushrooms, rich sausage and bee, white wine, and a touch of cream simmered gently and served with hearty fresh pasta.

Butternut Squash Cream Sauce Pasta

A welcome change from the usual tomato or cream pasta sauces. And nothing says fall like butternut squash.

Smoked Salmon Pasta with Tomato Cream Sauce

A silky smooth sauce with just a bit of cream, layered over pasta. It tastes decadent, but it isn’t.

Pasta with Olives Tomatoes and Capers or Puttanesca

The name is a little risqué, but this pasta has nothing to be ashamed of. The briny capers, salty olives, and sweet tomatoes meld together in your mouth. It’s spicy, zesty and takes very little time to prepare too.

Egg and Tomato Gratin for One Person

There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs. This egg and tomato gratin is just the thing.

I adapted this dish from a recipe by Jacques Pépin. It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.

The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato. The whole thing is then finished with grated, slightly nutty Swiss cheese. Delicious!

And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day. This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.

The third holiday? That’s April Fool’s. There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint (or, if you are a photo AI and someone asks you to search for photos of “meat”). April Fool’s!

Egg and Tomato Gratin for One

March 30, 2018

by Jodi

Cuisine French

Category Lunch Recipes for One

Adapted from a Jacques Pépin recipe, I've cut the quantity to make the grain suitable for one person. Eggs, thyme, and tomato mixed with a generous grating of cheese for a quick, light and satisfying lunch or brunch.

Persons

Serving Size

1 gratin

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Ingredients

2 eggs
1 quart water
1 1/2 tsp olive oil
1 small onion, sliced (about 2/3
of a cup)
1 teaspoon garlic, chopped (roughly one clove)
pinch dried thyme
pinch salt
pinch black pepper
1/3 C canned peeled tomatoes
2 T plus 2 tsp grated Swiss (or Emmenthaler or whatever mild cheese you like)

Instructions

Heat the water in a small saucepan and bring to a boil. Meanwhile, gently poke the rounded end of the eggs with a pin or a thumbtack.
Once the water is boiling place the eggs on a large slotted spoon and add them carefully to the water, one at a time.
Let the water come back to a boil, and cook the eggs for 10 minutes. When they're done, remove them with the slotted spoon and place in a bowl of cold water to cool.
Then peel the eggs and cut them into wedges.
Add the egg wedges to a small casserole or baking dish.
Heat the toaster oven to 400 degrees.
Heat the oil in a small skillet on medium-high heat. Add the onions and cook for a minute. Then add the garlic, thyme, salt, pepper, and tomatoes. Let the mixture come to a boil, then reduce the heat, cover the pan, and simmer for 2-3 minutes.
Pour the tomato mixture over the eggs in the baking dish. And sprinkle the cheese on top.
Put the baking dish into the toaster oven and bake for 10 minutes.

Tags

cheese,

eggs,

lunch for one person,

quick lunch,

tomatoes

https://singleservingchef.com/egg-and-tomato-gratin-for-one/

Egg and Tomato Gratin Substitutions and Variations

At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
Sauté some sliced porcini mushrooms with the onion/tomato mixture

Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.

More Egg Recipes

Egg and Pasta Gratin with Chives

A crispy egg, gooey cheese, and tender pasta layered together equals comfort food. This dish is easy to make too.

Cherry Tomato Basil Frittata

Who says you can’t make something delicious with simple ingredients? This frittata has only five. And you likely have most of them in your fridge and cupboard too.

Egg Chili Cheese Burrito Recipe

A versatile recipe that’s great for lunch, brunch, or breakfast. Make the eggs, add seasonings, and wrap it all up.

Shakshouka for One

Haven’t heard of shakshouka before? It’s just poached eggs with a spicy tomato sauce. Think traveling to the Middle East, without leaving home.

Egg and Pasta Gratin with Chives

Quick, what’s gooey, melty, cheesy, and great comfort food? This egg and pasta gratin has crispy eggs, tender noodles, and lots of cheese. It’s almost a cousin to pasta carbonara (but no bacon). The flavor is simple and delicate and the recipe incorporates two of my favorite “food groups”: pasta and cheese!

It’s adapted from a a new cookbook I just got (because given a bookstore gift card as a gift, I naturally headed straight for the cookbook section!). The cookbook is called Fast Food My Way and it’s chock full of inspiration. As you may have guessed from the title, all the meals are relatively easy and quick. They’re just perfect for those days when you don’t feel like fussing (or simply don’t have the time). Of course, you can also make this for a leisurely weekend brunch or scale the recipe up and serve it to guests.

The whole thing fits in perfectly with my own philosophy, which is delicious food for one person, made from real ingredients. Because, just because you’re cooking for one rather than two or more doesn’t mean you don’t deserve a home-cooked meal. And, of course, making it yourself is much cheaper than going out, or ordering a meal kit.

As written, the flavor is pure comfort food; not spicy or salty. However, if you want, you can add other flavors (more on that in the substitutions and variations section).

Egg and Pasta Gratin with Chives

March 16, 2018

by Jodi

Cuisine French

Category Lunch Recipes for One

Crispy eggs, gooey cheese, and tender pasta combine to make this dish great comfort food. Great for a fast meal, or to warm up with on a cold day.

Persons

Serving Size

1 dish

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Ingredients

4 oz. short pasta (I used cavatelli)
2 quarts water, plus salt to taste
1 T olive oil
1 1/2 tsp fresh chives, minced
Pinch salt
Grinding of black pepper
1 1/2 tsp butter (preferably unsalted, if you only have salted butter, skip the added salt)
2 large eggs
1/3 C grated hard cheese, such as Swiss or Emmenthaler

Instructions

Bring 2 quarts of water to a boil in a saucepan. Add salt. Pour in the pasta and cook for about 10 minutes (or until it is al dente)
Toss the olive oil, chives, salt, and pepper together in a medium to large bowl (it should be big enough to hold the finished dish; I used a large soup bowl).
Once the pasta is cooked, turn off the heat, but don’t drain it yet.
Grab a soup ladle and pour a ladleful of the pasta water into the bowl.
Now, drain the pasta, and put it back in the pot. Scoop up a ladleful of the pasta, and add it to the chive/water mixture. Mix it all together thoroughly.
Keep both the remaining pasta in the pot and the pasta in the bowl warm while you make the eggs.
Next, heat the butter in a skillet. Add the eggs and cook on medium-high heat with the pan covered for about 2 minutes. The eggs should be set (the whites will be firm, while the yolk is still soft).
Sprinkle a generous tablespoonful of the cheese on top of the pasta in the bowl. Next, add one of the cooked eggs. Add more cheese, then pasta from the pot, then cheese, and then the second egg, then more pasta in succession.

Tags

cheese,

eggs,

pasta,

pasta recipes one person

https://singleservingchef.com/egg-and-pasta-gratin-with-chives/

Egg and Pasta Gratin Substitutions and Variations

Add crumbled bacon on top
Go for more sweetness and crunch with a sweet bell pepper
Try some leeks instead of the chives
Dice some sun-dried tomatoes

More Pasta Recipes

Spaghetti with Green Olives and Lemon Panko

Wake up your taste buds and welcome spring with this light, zesty spaghetti dish. It takes only thirty minutes to make.

Savory Mac and Cheese Recipe with Three Cheeses

This mac and cheese has some ingredients you might not expect. Like garlic and bay leaf. But don’t worry, the flavor becomes savory, mellow, and brings out the cheesy taste of the sauce.

Egg and Tomato Gratin for One Person

Fragrant with thyme, onions, and garlic, and then topped with Swiss cheese. Great for a light meal, especially when there’s a big holiday meal in-between.

Quick and Easy Summer Pasta

Bright, colorful and great either hot or cold. Perfect as a summer salad (since there’s no mayo to worry about). And very little cooking too (just the pasta).

Cherry Tomato Basil Frittata

There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).

Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.

The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!

This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.

I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!

This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.

Cherry Tomato Basil Frittata

April 28, 2017

by Jodi

Cuisine American

Category Fifteen Minute Meals

A quick, easy light lunch or weekend brunch that's ready in under 10 minutes.

Persons

Serving Size

1 frittata

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Ingredients

2 eggs
pinch salt
ground black pepper to taste
1 T goat cheese
4-5 basil leaves, torn into pieces
1 T olive oil
3-5 cherry tomatoes, cut in half

Instructions

Break the eggs into a bowl, add the salt and pepper and mix together with a fork.
Add the goat cheese and basil and stir gently.
Add the oil to a small frying pan and heat on medium heat.
Pour the egg/cheese mixture into the pan. Let it cook for 30 seconds to one minute, until the sides of the frittata start to set and look more solid. Pick up the pan and swirl it around so that the eggs cook evenly.
Reduce the heat to low and cook for additional 3-5 minutes.
Add the tomatoes, and gently remove the frittata from the pan with a spatula.

Tags

basil,

brunch,

eggs,

frittata,

quick lunch,

tomatoes

https://singleservingchef.com/cherry-tomato-basil-frittata/

Substitutions and Variations for Cherry Tomato Basil Frittata

make it with mozzarella cheese or Monterey Jack instead of goat cheese
add some fresh spinach
use a pinch of red pepper flakes in addition to the black pepper
swap the plain goat cheese for herbed goat cheese
mix up the tomatoes: try one of those yellow/orange/red tomato blends

More Egg and Frittata Recipes

Frittata Recipe for One Person

A versatile recipe that feeds you and cleans out your fridge at the same time. Add ham (or not), use zucchini, mushrooms, spinach, broccoli, or whatever fresh (or frozen) veggies you have around. The only constant is the eggs and the potatoes.

Eggs with Spinach and Chili Peppers

Great for breakfast, a light lunch, or brunch. Spinach, a bit of warm/spicy cumin, and then a gentle kick from chili. And it’s easy and quick too.

Egg and Tomato Gratin

Think “fast” food, but far tastier than anything from a takeout place. Fast food that’s so much better than anything from a takeout place. Thyme, garlic, and onions add plenty of flavor and a mouth-watering fragrance. The whole thing is then topped with cheese.

Egg Chili Cheese Wrap Recipe

Perfect for a quick meal, and ready in minutes. Just cook the egg, heat up some canned beans, and add chili.

Fried Egg Burrito

Fridays are tricky. Sometimes, I want to make a big feast because the week is over. Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side. That’s why I have a list of “15 minute meals” on the blog.

Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two). And, they’re ready in about 10 minutes. So, they’re not only delicious and easy, they’re dinner in less than 15 minutes. It’s faster (and tastier) than takeout. Plus, since you made it yourself, you know exactly what’s in it.

I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve. You can use pepper jack cheese or cheddar or any other mild cheese you like.

Fried Egg Burrito

January 27, 2017

by Jodi

Cuisine Mexican

Category Fifteen Minute Meals

This fried egg burrito works as breakfast, lunch, or dinner.

Persons

Serving Size

1 burrito

Prep Time

5 minutes

Cook Time

7 minutes

Total Time

12 minutes

Ingredients

1T neutral oil, like canola
2 eggs
1T shredded cheese (Monterey Jack, or other mild cheese is best)
1/4-1/2 tsp chopped jalapeño pepper
1 soft flour tortilla
1 tsp salsa
1 generous tsp sour cream

Instructions

Heat the oil in a small saucepan.
Crack the eggs and add them to the pan.
Once the egg whites start to turn white (about a minute or two), add the shredded cheese.
Then, add the jalapeño pepper. Cover the pan and let it cook for a minute so the cheese melts.
While the eggs are cooking, heat the tortilla. If you have a gas stove lay it on top of the burner grate, turn the flame on, and let it heat for a few seconds. Then flip it over and repeat on the other side. If you have an electric stove, turn a burner to medium heat, put the tortilla in a dry pan, and heat for a few seconds on each side.
Place the hot tortilla on a plate. Remove the eggs from the pan with a spatula and lay them on top of the tortilla.
Top with salsa and sour cream.

Tags

cooking for one,

easy recipes for one person,

eggs,

lunch for one person,

Mexican,

quick lunch

https://singleservingchef.com/fried-egg-burrito/

Substitutions and Variations for Fried Egg Burrito

Like any other burrito, this is endlessly customizable.

add some canned beans or refried beans
cook up some chorizo sausage
if you like it less hot, use bell pepper instead of the jalapeño
add a spoonful of chipotle peppers
top with guacamole

More Egg Recipes

Eggs with Spinach and Chili Peppers

Great for a light meal, brunch, or breakfast. Only one skillet needed, and you get a healthy dose of greens too.

Cherry Tomato Basil Frittata

Just four basic ingredients and you’ve got breakfast (or a light lunch). Or, add spinach, mushrooms, or more veggies to make a bigger meal.

Egg Chili Cheese Burrito Recipe

Another easy egg dish. This one is a wrap, with refried beans and scallions. It’s a bit heartier, but still super-easy and fast (with canned or pre-cooked beans).

Shakshouka for One

Popular all over the Middle East and Mediterranean, shakshouka is great for lunch or brunch. Or add bread (to scoop up the sauce) and make it dinner. There are lots of variations, but I added my own spin with some spinach.