Breakfast, Lunch and Dinner

Single Lady (or Dude) Skillet Meals

I finally bought a set of cast iron skillets! I wanted one so bad for the longest time. Never mind that I was getting by just fine it the kitchen without them, I kept imagine a romantic montage of me making awesome frittatas, skillet cookies, and campfire meals. (Yes, I often have montages in my head.)

I’ve had my skillets for a couple of weeks now and I’ve only been using the baby one so far. My latest obsession: single lady skillet meals. I have this fascination with single urban living. People used to live with their family until they moved in with their spouse and started a new family. But here in the city, more and more people live solitary lives. Without a family to have a family dinner with, what does one eat? I, myself, am a single lady. Yes, I have a boyfriend and yes, I live with roommates, but for most purposes I am on my own.

This means I am also on my own for most meals. I never understand why so many people feel there is no point to cooking for one. It’s awesome–you don’t have to cater to anyone else’s tastes! There are so many single serving things you can make. Or, make more and you have lunch and dinner for the next two days. Win!

Not only am I fascinated by single living and single servings, I also love the idea of a one-pot meal because I am far too lazy to clean so many dishes. So this is my single lady skillet meal. It’s more of a formula than a recipe:

Super Simple Single Lady (or Dude) Skillet Meal

  1. Preheat oven to 375°F.
  2. Chop up and sauté some complementary vegetables in your single lady/dude skillet. Some of my faves include tomatoes and bell peppers, or tomatoes and kale. I highly advise including onions and herbs. Delicious and nutritious!
  3. Sprinkle with some meat or cheese. Crumbled sausage, chopped up bacon, prosciutto, feta, parmesan…whatever you enjoy eating and that goes together well. Note: if you have to cook the meat first you’ll need to do it before the vegetables and set aside. Or if you’re willing to clean one more item, you can cook simultaneously in a separate skillet or pan, and add it in once the veggies are done.
  4. Crack one or two eggs on top and stick your skillet in the oven for about 10 minutes, so that eggs are cooked but still runny.
  5. Top with S&P and eat it all up. Share with no one.

The single lady skillet meal pictured above is tomatoes, white onion, green bell pepper, basil, bacon, and eggs. I love how quick and easy this is to whip up, and how healthy it can be. It can work as breakfast, lunch, or dinner. You can also use up whatever odds and ends you have sitting around your kitchen. For example, my arugula plants only had five leaves left. Yup, I threw them in. As long as you follow the basic formula, the possibilities are endless!


Duck Prosciutto Egg Cups

I’m so lucky to have a year-round farmers market walking distance from my house. I’m there every week as a volunteer, and am pretty familiar with the product offerings. We have sorts of interesting items that aren’t on the average American’s shopping list: Moroccan M’smen, veal, hake, lard, creamed honey, and more. But even I fall into food ruts a lot, despite the more exotic options available to me.

I’ve decided to branch out and buy foods I’ve never prepared before. I started with duck prosciutto. It comes as one big slab with a thick layer of fat (which I, naturally, left on). The first morning, I diced some up and cooked them with creamy scrambled eggs. Yum.

The next morning, I thought I’d do duck prosciutto and eggs again, but give it a little twist. I’ve seen recipes for bacon and egg cups baked in a muffin tin before, so I decided to recreate something similar. Duck Prosciutto Egg Cups were born.

I don’t have a mandoline or any easy way to cut those ultra thin slices of prosciutto we often see, so I took a knife and carefully skimmed the top of my slab. They weren’t perfect but they were good enough. I greased and lined the cups of a muffin tin with prosciutto, grated some parmesan into each cup, and cracked an egg into each one.

I baked them for about 12 minutes and ta-daa! I had duck prosciutto cups. I topped them black pepper and fresh basil. What a decadent breakfast.


Mini Sweet Potato, Kale, and Egg Bake

I’m still learning the art of recipe adapting and substituting. To encourage people to start cooking, I always like reminding people how awful at cooking I was just two years ago, how far I’ve come, and how much more I need to learn. You learn from doing, messing up, and improving. You will get better at it. Trust me.

Running to the Kitchen is currently one of my favorite cooking blogs. I like that her stuff is healthy, not fussy, and tasty. And she’s a runner, holla. Her recipe for Kale and Feta Egg Bake has been my ultimate go-to recipe for a healthy, easy, and AMAZINGLY scrumptious dinner the past couple of months. (Go make it….now.) Last week Gina posted a recipe for Sweet Potato and Kale Bites that I thought I’d try.

I tried making it with a normal muffin tin as I don’t have a mini muffin tin, which the recipe calls for. I learned that I had to double the baking time, but still I’m not so sure if I got it right. Maybe a normal sized muffin tin is just too big to hold a clump of sweet potato together. (Suggestions, anyone?) But I topped a couple of them with eggs and baked them additional 10 minutes and the egg topped ones held together much better than the rest! Maybe the whites helped bind it all together.

Not the most mind-blowing thing I’ve ever made but tasty nonetheless. It’s a wonderful blend of flavors and I love dipping forkfuls of the sweet potato in runny egg yolk. It’s a super nutritious, easy to make breakfast. Until I get a mini muffin tin, I will be making these again and try tweak these mini egg bakes to perfection!


A Hearty Brunch: Sunday Sweet Potato with Onions, Sausage and Eggs

Breakfast is a luxury for me these days, which makes me SO sad because it’s my favorite meal. Unfortunately, because I’m a go-go-go person and like to maximize the little sleep I do get, I rarely have time to eat a real breakfast, let alone a lazy Sunday brunch. It’s unacceptable that I’m so inexperienced at making my favorite foods. So, a couple of Sundays ago, I was determined to make brunch happen. Never mind that it was almost 3pm and we had to rush out in 2 hours–we were going to sit down and eat brunch.

I was inspired by a recipe for Sweet Potato Hash with Caramelized Onions, Sausage & Eggs on the Kitchn. I get extremely excited when I see recipes for pretty much anything topped with a runny egg, but sweet potato, onion, sausage? Music to my ears. Because of our time constraints (facial appointment, holla!), I made a slightly quicker, down-sized version. The result? A seriously delicious, nourishing meal that we couldn’t help but scarf down within minutes.

Sunday Sweet Potato with Onions, Sausage and Eggs
Makes 4 servings
About 600 calories per serving

Adapted from The Kitchn

2lbs unpeeled sweet potatoes, washed and scrubbed
3 garlic cloves, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1 tablespoon kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1/2 pound fresh chorizo or Italian sausage
1 large onion, cut into thin slices
Kosher salt
4 large farm fresh eggs
Parmesan cheese (optional)

Heat the oven to 450°F.

Chop the sweet potato into 1/2-inch cubes. Put the sweet potatoes, garlic, rosemary, olive oil, 1 tablespoon of salt, and pepper in a large bowl and mix to combine. Set aside.

Melt 1 tablespoon of butter in a skillet over medium-high heat. Remove the sausage from its casing and into the skillet. Cook for about 10 minutes, breaking it up with your spatula as you go along, until browned.

While the sausage is cooking, melt the remaining tablespoon of butter in another skillet over medium-high heat. Add the onions and sprinkle with a little Kosher salt. Sauté for a few minutes until the onions are soft.

Remove the cooked onions and sausage from their skillets and stir into the large bowl of sweet potatoes. Spread out the sweet potatoes evenly in a 9×13 baking pan. Roast the sweet potatoes for about 30 minutes until soft.

Remove the pan from the oven and lower heat to 375°F. Crack 4 eggs over the potatoes, giving them enough space in between so that the egg whites don’t run into each other. Return the pan to the oven and bake for 10 minutes until the eggs are cooked but still runny. Sprinkle eggs with parmesan and salt, if you wish. Serve immediately.