#1 Breakfast Recipe
2 Eggs, Hashbrowns, Hotcakes or Toast & Coffee
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Ingredients
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Eggs
Hashbrowns
Hotcakes or Toast
Coffee
Method
Eggs
- 1
- 2
Cook the Eggs
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour the whisked eggs into the skillet and cook until the edges start to set. Gently stir with a spatula until fully cooked but slightly runny in the center. Remove from heat.
Hashbrowns
- 3
Prepare the Hashbrowns
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once hot, add 1 cup of frozen hashbrowns. Season with salt and pepper.
- 4
Cook the Hashbrowns
Cook the hashbrowns for about 5-7 minutes without stirring, allowing them to develop a crispy layer. Flip and cook for an additional 5-7 minutes until both sides are golden brown.
Hotcakes or Toast
- 5
- 6
Combine and Cook Hotcakes
Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour about 1/4 cup of batter onto the skillet for each hotcake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- 7
Toast Option
If you prefer toast instead of hotcakes, simply toast the 2 slices of bread in a toaster until golden brown.
Coffee
- 8
Brew the Coffee
In a coffee maker, add 0.25 cup of coffee grounds to the filter. Pour 4 cups of water into the reservoir and start the brew cycle.
- 9
Serve the Coffee
Once brewed, pour the coffee into a mug and enjoy with your breakfast.