Hungry Man Recipe

Prepare custard

In a shallow bowl or pie plate whisk together 1 large egg, 2 tablespoons whole milk, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until smooth and slightly frothy.

Soak bread

Preheat a nonstick skillet or griddle over medium heat and add 1 tablespoon unsalted butter to melt. Dip the single thick slice of bread into the egg mixture, letting it soak for 10–15 seconds per side (longer for very thick bread) until saturated but not falling apart. Lift and let excess drip back into bowl.

Cook

Place the soaked bread on the hot skillet and cook 2–3 minutes per side, or until golden brown and cooked through. Adjust heat if exterior is browning too fast. Transfer to plate and keep warm.

Serve

Top with 1 teaspoon butter and serve with 2 tablespoons maple syrup. Sprinkle powdered sugar if desired.

Mix dry ingredients

In a small bowl, combine 1 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon granulated sugar and a pinch of salt; whisk to blend.

Add wet ingredients

Add 2 tablespoons milk, about 1/4 of a beaten egg (beat 1 egg and measure 1/4), and 1 teaspoon melted butter to the dry mix. Stir until just combined; batter should be slightly thick but pourable. Do not overmix.

Cook pancake

Heat a small nonstick skillet or griddle over medium-low and brush or spray lightly with additional melted butter or oil. Pour batter (aim for a 4–5 inch pancake) and cook until small bubbles form on surface and edges look set, about 1–2 minutes. Flip and cook 30–60 seconds more until golden and cooked through. Keep warm with the french toast.

Serve

Top pancake with 1 teaspoon butter and 2 tablespoons maple syrup alongside the french toast.

Fry egg

Heat a small nonstick skillet over medium and add 1 teaspoon butter or oil. Crack 1 large egg into the pan. For sunny-side up: cook gently until whites are set and yolk still runny, about 2–3 minutes; cover briefly if whites need to set. For over-easy: cook ~1–2 minutes then flip carefully and cook 15–30 seconds. Season with a pinch of salt and black pepper. Keep warm.

Cook bacon

Place a cold skillet over medium heat. Arrange 3 bacon strips in a single layer and cook 3–5 minutes per side, turning occasionally, until crisped to your liking. Transfer to a paper towel–lined plate to drain. If using oven: bake at 400°F (200°C) on a rack-lined sheet for 12–15 minutes.

Cook sausage link

If the pork sausage link is raw: in the same skillet over medium, add the link and cook 8–12 minutes, turning frequently, until internal temperature reaches 160°F (71°C). If pre-cooked: simply brown and heat through 3–4 minutes. Slice on the bias if desired, or serve whole.

Cook Taylor ham / pork roll

Heat the same skillet over medium, add a little oil if the pan is dry. Fry the 2 slices of Taylor ham about 1–2 minutes per side until browned and slightly crisp at edges. Serve hot.

Arrange the french toast and pancake on a plate. Place the fried egg beside them. Add the three bacon strips, the sausage link (or sliced sausage), and the two slices of Taylor ham. Serve immediately with maple syrup and optional powdered sugar. Estimated plating: french toast and pancake slightly overlapping, egg on top or to the side, meats arranged neatly.