Joey De Larrazabal of 80 Breakfasts Shows Us How to Make Breakfast for One Using Last Night’s Leftovers

October 14, 2019

There’s a common misconception that cooking for one is difficult. It’s hard to grocery for just what you need, recipe portions are never meant for one… the list goes on. But Joey de Larrazabal, the food blogger behind 80 Breakfasts (also known as @chichajo on Instagram), argues that cooking for one is the best way to fortify your relationship with food. She began “single cooking” years ago while based in Europe. And she realized that cooking for just yourself takes you on a sort of “honeymoon” with your food. You get to have a one-on-one with your ingredients and whatever you’re making, getting to know each one and understanding how they’ll meld together.

With breakfast like this, any morning is sunny side up.

On this episode of Cooking With, Joey proves this point by showing us how to make Leftover Skillet Eggs. She made us two versions: one with leftover red sauce, which actually needed very little else to make; and the other using leftover cochinita pibil (Mexican slow-roasted pork), which required a little bit more cooking to bring back the now-dried (ish) meat back to life. According to Joey, practically anything can work, e.g. adobo, kaldereta, even SPAM.

The highly customizable recipe’s only non-negotiable ingredient is one egg. Everything else really depends on what you have in the kitchen—pantry ingredients included. You have the freedom to be as creative as you can. Feel free to experiment with different flavor combos. You’re the only one eating it anyway, so there’s no pressure for perfection. Make it however way you want, and Joey guarantees that the reward is always high.

Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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