At Home Lunch for One

lunch for one: kale, chick peas and a fried egg
lunch for one: kale, chick peas and a fried egg

This quarter, and next quarter, I am sabbatical, which means I don’t have to teach any classes (until September!) and I get to work at home. I have been teaching graphic design for ten years, and believe me, I was badly in need of a break. Teaching can be awesome, but academia is often trying. However, I don’t want to get into that right now, because, as I said, I am on sabbatical and not supposed to be thinking about academia—yee haw! Instead I get to think about lunch. I love to make lunch for just myself at home. For most of my 20s, I lived by myself in Chicago; this was an amazing, carefree time of discovery and all that good stuff that one should do in their 20s. During this time, I also taught myself how to cook for one, which is super fun. It’s very freeing to only have to please one’s self. For example, my lunch today would pretty much only appeal to me—not my kids and definitely not my husband, who has an aversion to eggs.

*Cooking Tip: Quick and Easy Lunch for One

  • handful of kale, chopped
  • handful of cooked chick peas
  • one egg, preferably purchased from someone who names their laying hens and treats them well
  • handful of shredded cheese
  • salt, pepper, smoked paprika
  • sriracha/The Rooster

Heat a little olive oil in a small cast iron pan over medium heat. I have a 9-inch skillet that used to belong to my mom and is seasoned to perfection—usually, the older the cast iron pan, the better. When it’s good and hot, toss in the kale. Sprinkle with salt and stir it for a few minutes until it begins to wilt. Add the chick peas, then shake on some pepper and smoked paprika (you could add any spices you like here). Stir it all around and then crack an egg right on top. Sprinkle a little cheese on top if you like cheesy eggs. Turn off the heat, cover and let sit for 3 minutes. Slide the whole mess of goodness onto a plate and squeeze on some Rooster. It’s not the prettiest lunch, but it tastes amazing. Some of the kale gets nice and crispy, the yolk is a little runny but not too runny, and the cheese gets crunchy where it hits the pan: a perfect combination of textures.

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