One of my current vices is the new bacon-cheddar ciabatta breakfast melt from WaWa. I’m not a big “breakfast out” person (no people before coffee on the weekends), so this morning I set out to create my own. Fresh eggs and bacon, with a generous helping of butter, I’ll be sticking with this from here on out.

I learned the fluffed egg technique years ago from an ex – the wooden spoon (or other wide, flat utensil) is crucial here. Using a fork for this technique will produce ribbons rather than cloudy poufs.

Brown Butter Fluffed Egg Sandwiches

Ingredients (per sandwich):

• 3 large eggs
• 1 tablespoon half and half
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1 flat, crusty roll, sliced in half lengthwise (I used a Portuguese roll from my local bakery)
• 2 slices bacon, cooked as per your preference
• 3 tablespoons butter
• 2 tablespoons ketchup*

Combine eggs, seasonings, and half and half; whisk to combine. Set aside. Heat one tablespoon butter in a medium pan over low heat. Add half the roll, cut side down, and increase heat to medium-high. Cook until edges are golden brown. Remove bread and repeat with another tablespoon of butter and the other bread half. Set aside.

Decrease heat to medium and add final tablespoon of butter. Add eggs and immediately begin stirring with a wooden spoon, making sure to get all areas of the pan. Stir constantly until eggs have come together and are fluffy but still wet. Remove from heat and stir in cheese. Transfer to roll and top with ketchup and bacon. Serve immediately.

Serves 1.

*We (well, most of us) put ketchup on our eggs in this area of Pennsylvania. It’s awesome. If this is too weird for you, feel free to substitute your condiment of choice. Meredith suggests HP Sauce.

I’ve been asked a number of times over the years about scaling down recipes to serve one person. I’ve recently uncovered notes on recipes I used when I was single and lived alone, and I’ll post them here from time to time.

I’ve spent my weekend reflecting on the very busy (and long) week that just ended. All of that introspection has left me craving comfort foods. Part of that crazy week involved pulling something in my neck doing yard work, so my normal comfort foods that involve actual cooking are out of the question. Fortunately, I have a recipe that requires very little work, and the only cooking required involves a microwave, which is about my speed right now.

This cake is certainly unconventional, and it doesn’t look entirely edible at first, but it is definitely delicious. The cake itself is not very sweet – you can adjust the overall sweetness to taste by altering the amount of brown sugar.

Microwave Chocolate Cake

Ingredients:

• 1/4 cup flour
• 3 tablespoons granulated white sugar
• 2 tablespoons cocoa powder, divided
• pinch salt
• 1/2 teaspoon baking powder
• 2 tablespoons melted butter
• 1/4 teaspoon vanilla
• 1 heaping teaspoon powdered milk
• 2 tablespoons brewed coffee, cooled
• 5 tablespoons granulated brown sugar
• 1/4 cup hot tap water

In a microwave-safe bowl, stir together flour, white sugar, 1 tablespoon cocoa powder, salt, baking powder, butter, vanilla, powdered milk, and coffee. Sprinkle brown sugar evenly over top and follow with remaining cocoa. Gently pour hot water over top. Microwave, uncovered, for 4 minutes on high. Let stand for 1 minute before removing from microwave.

The cake will have puffed up around the sauce that forms from the brown sugar, cocoa, and water glaze. Serve warm – but be careful not to burn your mouth!

Serves 1.

I’ve been asked a number of times over the years about scaling down recipes to serve one person. I’ve recently uncovered notes on recipes I used when I was single and lived alone, and I’ll post them here from time to time.

This recipe uses canned mushrooms rather than fresh, because I found that it was easier for me to keep canned veggies in the house. Sliced, cooked fresh mushrooms would work just as well here. This curry stands well on its own, but is equally yummy over green beans, sliced potatoes, rice, or pasta.

Mushroom Tomato Curry for One

Ingredients:

• 1 tablespoon vegetable oil
• pinch each of cumin, black pepper, turmeric, coriander, garam masala, ground ginger, ground cardamom, onion powder, salt, and garlic powder
• 1/2 cup canned chopped tomatoes
• 2 cups canned sliced button mushrooms

Heat oil in a heavy-bottomed skillet over medium-low heat. Add spices and cook, stirring constantly, until fragrant, about 2 minutes. Add tomatoes and mushrooms. Simmer, stirring occasionally, about 15 minutes.

Serves 1.