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
Prepare the Eggs
In a bowl, crack the 2 large eggs. Add salt and pepper to taste. Whisk until well combined.
- 2
Cook the Eggs
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, pour in the egg mixture. Cook for 2-3 minutes until the edges start to set, then gently scramble or flip to your preference, cooking for another 1-2 minutes until fully cooked. Remove from heat.
Hashbrowns
- 3
Cook the Hashbrowns
In a separate skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the frozen hashbrowns and spread them out evenly. Sprinkle with onion powder and salt. Cook for about 5-7 minutes, flipping occasionally until golden brown and crispy.
Hotcakes or Toast
- 4
- 5
Cook Hotcakes
In a heated non-stick skillet, pour 1/4 cup of the batter for each hotcake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes until golden brown. Keep warm.
- 6
Toast the Bread
If you prefer toast, simply toast 2 slices of bread and spread 1 tablespoon of butter on top.
Coffee
- 7
Brew the Coffee
In a coffee maker, combine 2 tablespoons of coffee grounds with 1 cup of water. Brew according to your coffee maker instructions.
- 8