For the nights when you’re tired, but just can’t eat scrambled eggs on toast again.
Via: Izy Hossack
Pantry (you will probably have a lot of these ingredients already)
Kosher salt
Black Pepper
Extra-virgin olive oil
½ pound dried orecchiette (or another small pasta)
1 small jar harissa or a small bottle of hot sauce*
1 small bottle red wine vinegar
1 small jar Dijon mustard
1 jar red pepper flakes
1 small bag potato chips, crushed
Protein
9 large eggs
3 slices smoked bacon (or pancetta)
Produce
1 cup fresh or frozen green peas
1 lemon
7 cups spinach
1 small bunch Italian flat-leaf parsley
2 garlic cloves
1 pound baby Yukon gold potatoes (about 9 potatoes)
Dairy
1 small container mascarpone or cream cheese*
1 small wedge Parmegiano-Reggiano cheese
3 tablespoons unsalted butter
Bakery
2 thick whole-grain bread slices
*If you're on a tight budget, opt for hot sauce and cream cheese.
Once you have your groceries, cook the recipes in the order they are listed here, because they build on each other: RECIPE #1 (the pasta) makes the bacon fat used in RECIPE #2's salad dressing. And RECIPE #2 (egg in hole + salad) leaves out some bread for the breadcrumbs used in RECIPE #3.
Click each recipe to go to the full ingredients, instructions, and step-by-step photos.
RECIPE #1
Via: Izy Hossack
