Breakfast Recipe

Whisk eggs

Crack 12 large eggs into a large mixing bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy.

Heat pan

Place a large nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. Let butter melt and foam but not brown.

Cook eggs slowly

Pour the egg mixture into the skillet. Let sit undisturbed for 10–15 seconds, then with a rubber spatula stir gently, pushing cooked edges toward the center. Continue gentle folding and stirring until eggs are mostly set but still moist, about 3–4 minutes total over medium-low heat.

Add cheese and finish

When eggs are just about set, sprinkle 1.5 cups shredded sharp cheddar evenly over the eggs. Fold cheese into eggs and remove skillet from heat while residual heat finishes cooking (30–60 seconds). Taste and adjust seasoning if needed. Keep warm until serving.

Prepare dry ingredients

In a large bowl combine 3 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk to blend and aerate.

Mix wet ingredients

In a separate bowl whisk together 3 cups buttermilk, 2 large eggs, and 4 tablespoons melted unsalted butter until smooth.

Combine batter

Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should be slightly lumpy; do not overmix. Let batter rest 5–10 minutes to hydrate the flour and thicken slightly.

Preheat griddle

Heat a griddle or large skillet over medium heat. Brush with a little vegetable oil or butter to coat. A drop of batter should sizzle gently on contact.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Keep cooked pancakes warm in a low oven (200°F / 95°C) while you finish the rest.

Serve

Stack pancakes and serve with maple syrup to taste.

Prepare potatoes

Peel and grate russet potatoes to yield about 4 cups. Place grated potatoes into a clean dish towel or cheesecloth and squeeze out as much moisture as possible. Transfer dry potatoes to a bowl and mix in 1/2 cup finely chopped yellow onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Cook hash browns

Heat a large skillet over medium-high heat and add 2 tablespoons unsalted butter or oil. When hot, add the grated potatoes spread into an even layer. Press down with a spatula and let cook without stirring for 5–7 minutes until a golden brown crust forms. Flip in sections (or invert onto a plate then slide back into pan) and add remaining 1 tablespoon butter or oil to brown the other side, another 5–7 minutes. Adjust heat if browning too quickly. Cook until potatoes are tender and crisp.

Finish and serve

Break hash browns into portions, taste and adjust salt and pepper, and serve hot alongside eggs, pancakes, and bacon.

Oven-baked bacon (recommended)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay 12 thick-cut bacon strips in a single layer without overlapping. Bake 15–20 minutes, depending on thickness and desired crispness, rotating sheet once halfway. Remove and drain on paper towels.

Skillet method

Alternatively, cook bacon in a large skillet over medium heat, turning occasionally, until evenly browned and crisp, about 10–15 minutes. Drain on paper towels before serving.

Toss salad

In a salad bowl combine 4 cups mixed greens and 1 cup halved cherry tomatoes. Whisk 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl, then drizzle over the greens and toss gently. Serve immediately as a fresh counterpoint to the hot breakfast items.

Timing for service: Start bacon first (if oven method, it can bake while you prepare other items). While bacon cooks, grate and begin hash browns, then make pancake batter and let rest. Cook hash browns and keep warm. Cook pancakes, keeping them warm in a low oven. Finish eggs last so they are hot and silky on the plate. Plate portions of scrambled eggs, 2–3 pancakes per person, a serving of hash browns, and 2 bacon strips. Add a small portion of breakfast greens if desired.