Southern Breakfast Recipe

Cook bacon

Place a cold skillet over medium heat. Arrange 4 slices of bacon in a single layer. Cook 6–8 minutes, turning occasionally, until crisped to your preference. Transfer to a paper-towel-lined plate to drain. Keep skillet for sausage or potatoes or wipe clean if using separate pan.

Cook sausage patties

If serving sausage, heat a skillet over medium. Add 2 sausage patties and cook 4–5 minutes per side until browned and cooked through (internal temperature 160°F / 71°C). Remove and keep warm with bacon.

Home fries

For home fries, cut 1 cup of peeled potatoes into 3/4-inch cubes and finely dice 1/4 onion. Parboil potatoes 5 minutes in salted water, drain and let steam-dry briefly. Heat 1 tbs vegetable oil in a skillet over medium-high. Add potatoes and onion; season with a pinch of salt and pepper. Cook, undisturbed 3–4 minutes to brown, then stir and cook 6–8 more minutes until tender and crisped. Taste and adjust salt. Keep warm.

Grits

For grits: bring 1 cup water (or a mix of water and milk) and 1/4 tsp salt to a simmer. Slowly whisk in 1/2 cup stone-ground or quick grits. Reduce heat to low and simmer, stirring often, until thickened (quick grits ~5 minutes, stone-ground 20–25 minutes). Stir in 1 tsp butter and adjust seasoning.

Tomatoes

If serving sliced tomatoes, arrange 4 slices on a plate and sprinkle with 1/8 tsp salt and a pinch of black pepper. Set aside.

General prep

Decide which style: fried (sunny-side or over easy), scrambled, or poached. Preheat a nonstick or cast-iron skillet over medium heat and add 1 tbs unsalted butter.

Scrambled eggs

Crack 2 large eggs into a bowl, add 1 tbs milk or cream (optional), 1/4 tsp salt and 1/8 tsp pepper. Whisk until combined. Melt butter in skillet until foaming but not browned. Pour eggs in and let sit 10–15 seconds, then gently stir with a spatula, pushing from edges to center, cooking until soft curds form but still slightly runny (30–60 seconds). Remove from heat and let residual heat finish cooking to desired doneness. Garnish with chopped chives if desired.

Fried eggs (sunny-side or over-easy)

Melt butter over medium-low so it foams but doesn't brown. Crack eggs into a small bowl, then gently slide into skillet. Cook 2–3 minutes for sunny-side (whites set, yolks runny). For over-easy, cook until whites are mostly set (about 2 minutes), then gently flip and cook 10–20 seconds more. Season with salt and pepper.

Poached eggs

Bring a medium saucepan with 3 inches of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Cook 3 minutes for soft runny yolks, 4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Season and serve.

Toast

If choosing grilled toast: heat a skillet or griddle over medium-high. Butter both sides of 2 slices of thick-sliced bread lightly with 1 tsp each of butter or brush one side and place buttered side down. Toast 1–2 minutes per side until golden and crisp. Spread remaining butter while hot.

Biscuit

If choosing a biscuit: warm a store-bought or pre-baked buttermilk biscuit in a 350°F (175°C) oven for 5–8 minutes or microwave 20–30 seconds until warm. Split and butter before serving.

Arrange the two eggs cooked to order on the plate. Add the two chosen sides (examples: 2 bacon slices + home fries, or 2 sausage patties + grits). Place toast or a warm biscuit on the side. Add sliced tomatoes if used and sprinkle chives over eggs if desired.

Offer hot sauce, extra butter, salt and pepper at the table. Serve immediately while hot.