How to Eat Like a Genius: I cooked everything Albert Einstein Ate in a Day
How to Eat Like a Genius: I cooked everything Albert Einstein Ate in a Day is a medium European Fusion recipe that serves 2. 2100 calories per serving. Recipe by Kaz Cooks History on YouTube.
Prep: 24 min | Cook: 53 min | Total: 1 hr 32 min
Cost: $21.80 total, $10.90 per serving
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
Prepare Breakfast Bread
Slice the sourdough roll in half horizontally.
Time: PT1M
Prep Mushrooms for Breakfast
Quarter the white button mushrooms; set aside.
Time: PT2M
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
Chop Fresh Parsley
Finely chop the parsley and set aside.
Time: PT1M
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
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
Add Garlic and Parsley
Stir in the minced garlic and half the parsley, cook for 2 minutes until fragrant.
Time: PT2M
Temperature: Medium heat
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
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
Finish Breakfast
Drizzle 2 tbsp honey over the eggs, mushrooms, and toasted bread. Serve immediately.
Time: PT1M
Prep Lunch Ingredients
Finely chop the shallot, mince 2 garlic cloves, slice 300 g mushrooms, grate Pecorino Romano, and chop remaining parsley.
Time: PT7M
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
Add Garlic
Add the minced garlic, cook 1 minute until fragrant.
Time: PT1M
Temperature: Medium heat
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
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
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
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
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
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
Prep Cheese Toasty Ingredients
Grate 100 g Gruyère and 100 g sharp cheddar, mix together. Cut off rind of Gruyère if present.
Time: PT3M
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
Preheat Cast Iron Skillet
Place a cast iron skillet over medium heat, let it dry‑heat for 2 minutes.
Time: PT2M
Temperature: Medium heat
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
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
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
Prepare Side Salad
In a bowl, combine mixed greens, sliced tomato, olives, red onion, cucumber, and toss with simple vinaigrette.
Time: PT5M
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
Dietary info: Vegetarian, Contains dairy, Contains honey
Allergens: Eggs, Dairy, Gluten, Honey
Ingredient Substitutions
- Instead of Sourdough Roll: Ciabatta roll, artisan bread
- Instead of White Button Mushrooms: Cremini mushrooms, Shiitake mushrooms
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Fresh Parsley: Cilantro
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of Eggs: Egg substitute
- Instead of Acacia Honey: Maple syrup, other runny honey
- Instead of Linguini Pasta: Fettuccine, Spaghetti
- Instead of Shallot: Red onion
- Instead of Double Cream: Half‑and‑half
- Instead of Pecorino Romano Cheese: Parmesan cheese
- Instead of Gruyère Cheese: Swiss cheese
- Instead of Sharp Cheddar Cheese: Gouda, Edam, Mozzarella
- Instead of Bread Slices: White bread, whole grain bread
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Mixed Greens: Arugula, spinach
- Instead of Tomato: Cherry tomatoes
- Instead of Olives: Kalamata olives
- Instead of Red Onion: White onion
- Instead of Cucumber: Zucchini
- Instead of Simple Vinaigrette: Lemon juice dressing
Equipment Needed
- Non‑Stick Frying Pan
- Cast Iron Skillet
- Large Saucepan
- Colander
- Grater
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
- Spatula
Critical Steps — Do Not Skip
- Sauté mushrooms until they release liquid and turn golden (breaks down bitterness).
- Reserve pasta water to control sauce consistency.
- Create the cheese crust in the cast iron skillet for the toasty.
Chef Tips from the Video
- Use runny acacia honey for easy drizzling; thicker honey can be warmed slightly.
- Toast the bread in the same pan as the mushrooms to infuse flavor.
- Reserve more pasta water than you think you’ll need; it’s the secret to a silky sauce.
- For extra crunch, add a pinch of toasted breadcrumbs to the mushroom mixture before serving.
Troubleshooting
Egg whites become rubbery or overcooked.
Cook eggs on medium heat and remove from pan as soon as whites set; cover briefly to finish cooking without flipping.
Sauce is too thick or clumpy.
Add reserved warm pasta water a tablespoon at a time while stirring until smooth.
Cheese crust sticks to the skillet.
Ensure the skillet is hot before adding cheese and use a thin layer; use a spatula to lift the sandwich gently.
Storage
Refrigerator: Store any leftovers in airtight containers for up to 2 days.
Freezer: Pasta sauce freezes well for up to 1 month; reheat gently.
Room temperature: Honey can be kept at room temperature in a sealed jar.
Make-Ahead Tips
- Quarter and slice all mushrooms ahead of time and store in a sealed container.
- Grate cheeses and keep refrigerated for up to 2 days.
- Prepare the vinaigrette and keep it chilled.
- Cook pasta al dente, rinse with cold water, and store; reheat with sauce.
Frequently Asked Questions
What is the cultural significance and history of Einstein's honey‑drizzled fried eggs in German‑Swiss cuisine?
Albert Einstein, though born in Germany, spent much of his adult life in Switzerland and later the United States. In his later vegetarian years he favored simple, protein‑rich breakfasts like eggs, often sweetened with honey, reflecting a blend of European rustic cooking and his personal health preferences.
What traditional regional variations of mushroom‑based pasta exist in Italian cuisine compared to the creamy mushroom linguine in this recipe?
In northern Italy, especially Lombardy, mushroom risotto and tagliatelle with porcini are classic. The creamy mushroom linguine here mirrors a modern take on a fettuccine alfredo, substituting mushrooms for the traditional meat broth, creating a vegetarian spin on a beloved regional dish.
How was a cheese toasty traditionally served in Swiss‑German households, and how does this version differ?
Traditional Swiss cheese toasties (Rösti‑style) often used just Gruyère and were cooked on a griddle without a crust. This version adds sharp cheddar, a honey glaze, and a deliberate cheese crust created by melting extra cheese in the pan, giving it a sweet‑savory twist not typical in classic Swiss fare.
What occasions or celebrations was Albert Einstein known to enjoy a hearty sandwich like this cheese toasty?
Historical letters suggest Einstein enjoyed simple, hearty meals during informal gatherings with friends and colleagues, especially when discussing scientific ideas. A cheese toasty with honey would fit a relaxed weekend brunch or a casual dinner after a day of lectures.
What makes honey‑drizzled fried eggs special in the context of European breakfast traditions?
Honey on eggs is uncommon in most European breakfasts, which favor savory accompaniments. Einstein’s preference reflects his personal experimentation with sweet‑savory pairings, making the dish a unique bridge between traditional egg dishes and the honey‑laden desserts of his era.
What are the most common mistakes to avoid when making the creamy mushroom pasta in this recipe?
Common errors include over‑cooking the mushrooms, which makes them soggy, and adding the cream too early, causing it to curdle. Also, neglecting to reserve pasta water will make it hard to achieve a silky sauce.
Why does this recipe add butter after the garlic in the mushroom pasta instead of using only olive oil?
Butter adds richness and helps emulsify the cream‑based sauce, while olive oil provides a higher smoke point for sautéing the shallot. The combination creates a balanced mouthfeel that pure oil would lack.
Can I make the cheese toasty ahead of time and how should I store it before serving?
Assemble the sandwich without the final cheese crust, wrap tightly, and refrigerate for up to 12 hours. When ready to serve, re‑heat in a dry cast‑iron skillet and add the cheese crust at the end for maximum crispness.
What texture and appearance should I look for when creating the cheese crust on the sandwich?
The crust should be a golden‑brown, slightly bubbly layer of melted cheese that adheres to the bread without burning. It should give a crisp snap when you bite into the sandwich.
What does the YouTube channel Kaz Cooks History specialize in?
The YouTube channel Kaz Cooks History focuses on recreating historically documented meals and favorite dishes of famous figures, blending culinary technique with historical storytelling.
How does the YouTube channel Kaz Cooks History's approach to European‑style vegetarian cooking differ from other cooking channels?
Kaz Cooks History emphasizes authenticity by researching primary sources about a figure’s diet, then adapting those meals for modern home kitchens, whereas many channels simply present contemporary recipes without historical context.
Last updated: September 6, 2026
