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The One-Pan Wonder: Lazy Sunday Recipe

When in doubt, throw it all in one pan!

That was my genius-level Sunday morning mantra, and honestly, it turned out like magic. Blessed... and genuinely shocked it didn’t end in flames!


As the great Curnonsky said:

“La cuisine, c’est quand les choses ont le goût de ce qu’elles sont.”

(Cooking is when things taste like what they are.)

...But let’s be real, half the time, it’s a wild guessing game. And guess what? It tasted blerrgh-ingly amazing! Like, nyummmss levels of good.


Throw-It-All-In Baked Egg Casserole

(Also known as “Lazy Chef’s Delight”)


Ingredients:

3 eggs

2 or more slices of white bread (the sad leftovers will do)

2 shallots

1 medium onion

1 medium carrot

Leftover corned beef (because why not?)

Mushroom stock

Salt & pepper

1 tbsp coconut oil


Instructions:

Preheat oven to 150°C (because planning ahead is overrated).

Chop, mince, or roughly hack all ingredients except the eggs—no judgment on your knife skills.

Whisk the eggs like you’re in a French patisserie. No milk? No problem! Use water and pretend you’re innovating. Add salt, pepper, mushroom stock, and coconut oil to the whisked eggs.

Dump all the chopped bits into a baking pan like you mean it. Pour the egg mixture on top.

Raise the oven temperature to 200°C and bake for about 20 minutes. Poke it with a toothpick; if it comes out clean, congrats, you’re almost there!

For that crispy golden crust (because crunchy outsides = life), crank it up to 250°C for 5 more minutes.

Top with a sprig of rosemary (optional, but fancy) and declare, “Bonna Petti!”

Pro Tip:

This recipe saved me countless times when I lived in Brunei, especially after flights when I was too lazy to leave the house. One pan, no stress, maximum deliciousness.


Love,

Chits

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