How to Eat Like a Genius: I cooked everything Albert Einstein Ate in a Day

Ingredients

• 1 roll Sourdough Roll (cut in half, sturdy enough for runny egg)
• 200 g White Button Mushrooms (quartered for breakfast, sliced for lunch)
• 4 cloves Garlic (smacked, roughly chopped, then minced)
• 25 g Fresh Parsley (finely chopped, divided between breakfast and lunch)
• 3 tbsp Olive Oil (for pan heating in breakfast and lunch)
• 6 tbsp Unsalted Butter (divided for sautéing, eggs, and toasty pan)
• 2 large Eggs (room temperature)
• 6 tbsp Acacia Honey (runny honey for drizzling on all three dishes)
• 200 g Linguini Pasta (dry, cooked al dente)
• 1 large Shallot (finely chopped)
• 200 ml Double Cream (heavy cream for sauce)
• 30 g Pecorino Romano Cheese (grated, about 1/3 cup)
• 100 g Gruyère Cheese (grated for toasty)
• 100 g Sharp Cheddar Cheese (grated for toasty)
• 4 slices Bread Slices (sao or sourdough, for sandwich)
• 1 tsp Dijon Mustard (optional spread on top slice)
• 50 g Mixed Greens (for side salad)
• 1 small Tomato (sliced for salad)
• 30 g Olives (pitted, sliced for salad)
• 20 g Red Onion (thinly sliced for salad)
• 30 g Cucumber (sliced for salad)
• 2 tbsp Simple Vinaigrette (olive oil and vinegar mix)

Instructions

1. Prepare Breakfast Bread

   Slice the sourdough roll in half horizontally.

   Time: PT1M

2. Prep Mushrooms for Breakfast

   Quarter the white button mushrooms; set aside.

   Time: PT2M

3. Smash and Mince Garlic

   Smack the garlic cloves with the flat side of a knife, roughly chop, then grind to a fine mince.

   Time: PT2M

4. Chop Fresh Parsley

   Finely chop the parsley and set aside.

   Time: PT1M

5. Heat Pan for Breakfast Sauté

   Add 1 tbsp olive oil to a non‑stick pan over medium heat, let warm 1 minute, then add 1 tbsp butter.

   Time: PT2M

   Temperature: Medium heat

6. Cook Mushrooms

   Add the quartered mushrooms, sprinkle a pinch of salt, and sauté until they release liquid and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Add Garlic and Parsley

   Stir in the minced garlic and half the parsley, cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

8. Toast Bread in Same Pan

   Push the mushroom mixture to the side, place the bread halves cut side down in the pan, toast until lightly browned, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Fry Eggs

   In a separate non‑stick pan, melt 1 tbsp butter over medium heat, crack the two eggs, season with salt and pepper, and cook until whites set but yolks remain runny, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

10. Finish Breakfast

    Drizzle 2 tbsp honey over the eggs, mushrooms, and toasted bread. Serve immediately.

    Time: PT1M

11. Prep Lunch Ingredients

    Finely chop the shallot, mince 2 garlic cloves, slice 300 g mushrooms, grate Pecorino Romano, and chop remaining parsley.

    Time: PT7M

12. Sauté Shallot

    Heat 2 tbsp olive oil in a large saucepan over medium heat, add the shallot, and cook, stirring, until soft and translucent, about 4 minutes.

    Time: PT4M

    Temperature: Medium heat

13. Add Garlic

    Add the minced garlic, cook 1 minute until fragrant.

    Time: PT1M

    Temperature: Medium heat

14. Melt Butter and Add Mushrooms

    Stir in 2 tbsp butter, let melt, then add the sliced mushrooms, season with salt, and sauté until they shrink and turn golden, about 5 minutes.

    Time: PT5M

    Temperature: Medium heat

15. Cook Pasta

    Bring a pot of salted water to a boil, add linguini, and cook until al dente according to package (about 10 minutes). Reserve 1 cup of pasta water, then drain.

    Time: PT10M

    Temperature: Boiling

16. Deglaze and Add Cream

    Return the mushroom‑shallot pan to medium heat, pour in about ½ cup reserved pasta water, scrape up browned bits, then add 200 ml double cream. Bring to a light boil, 3 minutes.

    Time: PT3M

    Temperature: Medium heat

17. Combine Pasta and Sauce

    Add the cooked linguini to the sauce, toss gently, and adjust consistency with additional pasta water as needed, about 2 minutes.

    Time: PT2M

    Temperature: Medium heat

18. Finish Sauce with Cheese

    Stir in the grated Pecorino Romano, mixing until melted and the sauce is glossy. Season with salt and pepper.

    Time: PT1M

19. Plate Lunch

    Pile the creamy mushroom linguine onto plates, garnish with remaining parsley and a light drizzle of extra olive oil if desired.

    Time: PT1M

20. Prep Cheese Toasty Ingredients

    Grate 100 g Gruyère and 100 g sharp cheddar, mix together. Cut off rind of Gruyère if present.

    Time: PT3M

21. Assemble Sandwich

    Lay out two slices of bread, spread about 1 tsp Dijon mustard on the top slice (optional), then evenly distribute roughly 1 cup of the cheese mixture onto the bottom slice.

    Time: PT2M

22. Preheat Cast Iron Skillet

    Place a cast iron skillet over medium heat, let it dry‑heat for 2 minutes.

    Time: PT2M

    Temperature: Medium heat

23. Toast Sandwich Bottom

    Place the assembled sandwich in the skillet, toast the bottom side until golden, about 3 minutes. Flip.

    Time: PT3M

    Temperature: Medium heat

24. Add Butter and Continue Toasting

    Lightly spread ½ tbsp butter on the exposed top slice, flip again, and toast another 2 minutes. Repeat with the remaining butter, flipping as needed to achieve an even crust.

    Time: PT4M

    Temperature: Medium heat

25. Create Cheese Crust

    Sprinkle a handful of the remaining cheese mixture onto the pan surface, let melt 30 seconds, then place the top side of the sandwich onto the melted cheese, pressing gently. Cook 1 minute, flip once more to set the crust.

    Time: PT3M

    Temperature: Medium heat

26. Prepare Side Salad

    In a bowl, combine mixed greens, sliced tomato, olives, red onion, cucumber, and toss with simple vinaigrette.

    Time: PT5M

27. Finish Dinner

    Drizzle the remaining 2 tbsp honey over the toasted sandwich, slice in half, and serve alongside the side salad.

    Time: PT1M

Nutrition Facts

Calories

2100

Protein

70 g

Carbohydrates

180 g

Fat

110 g

Fiber

12 g