Melbourne

Bread is easy to do in a pan. I once had a very small kitchen and tried to do one-person meals with a single pan and minimal prep or washing up.

I would cook a few fried eggs then push them over to the side (moving that half of the pan a little off the flame) and fry the unbuttered bread on the open part directly over the heat. Toasting the bread like that soaked up the leftover oil from the eggs for easy cleanup and kept everything warm. Cheese is a good addition, but salt and pepper (and maybe dead horse) is enough.

You can also microwave a potato til soft and roughly chop it up. Serve with butter and seasonings (salt, pepper, and paprika), or a little tin of tuna drained of oil. Or fry the pre-zapped pieces to brown them and push them to the side to do some eggs.

If you’re careful you can cut and stir/flip with only a fork, season the food in the pan or bowl, and eat straight from what it was cooked in. Leaving you to wash only one pan and one fork.