Basted Basic Recipe
Butter biscuit OR Hashbrowns, bacon, avocado, two poached eggs
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Ingredients
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Base
Protein & Eggs
Produce & Toppings
Cooking fats & finishing
Method
Base
Prepare biscuit or hashbrowns
If using a butter biscuit: preheat oven to 375°F (190°C). Place 2 biscuits on a baking sheet and bake per package instructions (typically 12–15 minutes) until golden and heated through. If using frozen hashbrowns: heat a nonstick skillet over medium-high, add 1 tsp olive oil, cook hashbrowns (2 pieces or one serving) 3–5 minutes per side until crisp and golden. Keep warm.
Protein & Eggs
Cook bacon
While the base is cooking, heat a skillet over medium heat. Add the 4 bacon slices in a single layer. Cook 3–5 minutes per side until crisp-but-not-burnt, turning occasionally. Transfer to a paper towel–lined plate to drain and keep warm. Reserve about 1/2 tablespoon bacon fat in the pan for extra flavor or wipe pan and use butter for eggs if preferred.
Poach eggs (stovetop)
Fill a medium saucepan with about 3 inches (7–8 cm) of water. Bring to a gentle simmer (small bubbles, not rolling). Stir to create a gentle whirlpool. Add 1 tsp white vinegar to the water. Crack 1 large egg into a small bowl. Using the whirlpool, slide the egg from the bowl into the water close to the surface. Poach 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently blot on paper towel. Repeat with the second egg. Keep the eggs warm by setting them briefly in a bowl of warm water.
Alternative: Poach eggs in skillet (basted)
For the basted effect: melt 1 tbsp unsalted butter in a nonstick skillet over low-medium heat. Crack 2 eggs into the skillet (leave space between). Spoon the melted butter and some of the hot fat over the tops of the whites repeatedly for 2–3 minutes until whites are set but yolks remain runny (covering the pan for 30–60 seconds helps). Cook to desired doneness. This method gives a similar basted finish without a water poach.
Produce & Toppings
Assemble and finish
Place the warmed biscuit halves (or crisped hashbrowns) on a plate. If using a biscuit, split them horizontally. Top each biscuit or hashbrown with an even layer of avocado (slices or smear). Lay 2 bacon slices across (1–2 per base depending on layout). Gently place one poached or basted egg on top of each. Season eggs lightly with remaining salt and black pepper to taste. Sprinkle chopped fresh chives (1 tbsp) over the top if using. Optionally drizzle a few drops of olive oil or a small pat of butter to finish.