Eggs Platter Recipe

preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning once halfway, until golden brown and tender when pierced with a fork.

When potatoes are done, remove from oven and keep warm. Reserve oven at 425°F if you want to rewarm sausage briefly.

While potatoes roast, cook the Argentinian sausage and bacon. Place a large skillet over medium heat.

Add the sausage whole to the cold skillet, then turn heat to medium. Cook 6–8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F/71°C for pork sausage). If the sausage is very thick, slice in half lengthwise after browning and finish cooking 2–3 minutes longer.

Move the cooked sausage to a warm plate and tent with foil to rest.

In the same skillet, add the bacon strips in a single layer. Cook 3–5 minutes per side over medium heat until crisp to your preference. Drain on paper towels and keep warm. If the skillet is very greasy, discard excess fat leaving about 1 tsp for eggs (or use fresh butter/oil).

Choose your style: fried (sunny-side or over-easy), scrambled, or poached. The following covers fried and scrambled; for poached, use a separate shallow pan of simmering water with vinegar.

fried eggs (sunny-side or over-easy)

Heat 1 tsp neutral oil and 1/2 tbs butter in a nonstick skillet over medium-low. Crack 2 eggs into a small bowl and gently slide into the skillet. Season with a pinch of salt and pepper. For sunny-side, cook 2–3 minutes until whites are set but yolks runny; for over-easy, cook 2 minutes then carefully flip and cook 20–30 seconds more. Remove to plate.

scrambled eggs

Crack 2 eggs into a bowl, add 1/4 tsp salt and a pinch of pepper, whisk until blended. Heat 1/2 tbs butter in a nonstick skillet over medium-low. Pour eggs in and let sit 10–15 seconds, then stir gently with a spatula forming soft curds. Cook to desired doneness (about 1–2 minutes). Remove from heat slightly before fully set to keep them creamy.

If serving poached eggs: bring a shallow saucepan of water with 1 tsp vinegar to a gentle simmer, create a whirlpool, drop cracked egg, and cook 3–4 minutes for runny yolk. Lift with slotted spoon and drain.

In a medium bowl combine 2 cups mixed salad greens, 1/2 cup halved cherry tomatoes and 1/4 cup sliced cucumber.

Whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/8 tsp salt and a pinch of black pepper. Toss dressing with the greens just before plating so leaves remain crisp.

Arrange roasted potatoes (about 1 cup) on one side of the plate. Place the Argentinian sausage (whole or halved) alongside the potatoes. Fan 3 slices of bacon next to the sausage.

Add the dressed green salad to the plate. Place the 2 eggs (any style) prominently on the plate so yolks are visible.

Sprinkle chopped fresh parsley over the potatoes and eggs if using. Serve with hot sauce or chimichurri on the side. Enjoy immediately while hot.