Why sweat over the stove, manning multiple skillets of bacon, eggs and home fries, when you can just toss everything together on one sheet pan and throw it in the oven? Feel free to mix this up with other vegetables—Brussels sprouts and butternut squash would work beautifully, for example.
Taking an extra 15 minutes to enrich a store-bought stock with aromatics and green curry paste is what gives this easy, weeknight soup its great depth of flavor. While the stock simmers, prep your chicken and veggies, and you’ll be sitting down to supper before you know it.
It’s the perfect brunch or “brinner.”
They’re the perfect edible gift.
The secret ingredient will blow your mind.