American Style Recipe

parboil (optional, for faster crisping)

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and spread on a towel to dry slightly.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and let shimmer.

Add the diced potatoes in a single layer (work in batches if needed). Let cook undisturbed 4–5 minutes until bottoms are golden brown.

Add the diced onion and bell pepper, season with smoked paprika, dried thyme, salt, and pepper. Stir and continue to cook, turning potatoes occasionally, 6–8 minutes more until potatoes are tender and crisped on edges.

Taste and adjust seasoning. Keep warm in a low oven (100–120°C / 212–250°F) while you cook eggs and protein.

Bacon: In a separate skillet over medium heat, add bacon strips and cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel–lined plate and keep warm.

Pork sausage links: In the same skillet, add sausage links and cook over medium heat, turning frequently, 10–12 minutes until cooked through and browned. Reduce heat if they brown too quickly.

Rosemary ham: Heat a small skillet over medium heat, add ham slices and sear 30–60 seconds per side until warmed and slightly caramelized. Remove and keep warm.

Veggie sausage links: Cook according to package instructions—typically sauté over medium heat 6–8 minutes turning until browned and heated through.

While proteins cook, toast the bread slices to desired doneness in a toaster or under a broiler (2–3 minutes). Spread with butter and keep warm.

Decide eggs style: fried (sunny-side up or over-easy), scrambled, or poached. Use the following method for each.

Fried - sunny-side up / over-easy

Heat a nonstick skillet over medium and add 1 tbs butter. When foam subsides, crack eggs into the pan. For sunny-side up, cook uncovered about 2–3 minutes until whites are set but yolks runny. For over-easy, cook 2 minutes then flip carefully and cook 15–30 seconds more. Season with salt and pepper.

Scrambled

Crack eggs into a bowl, add 1 tbs milk or water (optional), salt and pepper, and whisk until combined. Heat skillet over medium-low, melt 1 tbs butter, pour eggs in and let set briefly, then gently push eggs with a spatula, folding until soft curds form. Remove when slightly underdone; they will finish resting.

Poached

Bring a wide shallow saucepan of water to a gentle simmer, add 1 tbs white vinegar (optional). Crack one egg into a small cup, create a gentle whirlpool and slip egg into water. Cook 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Repeat for second egg.

Transfer eggs to plate with potatoes, toast and chosen protein. Garnish eggs with chopped chives if using and additional black pepper to taste.