Two Farm Fresh Eggs Your Way Recipe

Prepare protein

Choose bacon, ham, or beef sausage. For bacon: heat a large skillet over medium heat, place 3 strips in a cold skillet and cook 6–10 minutes, turning occasionally, until crisp to your liking. Transfer to a paper towel-lined plate and keep warm. For ham: if raw/cooked-slice, warm in skillet 1–2 minutes per side until heated and slightly browned. For sausage links: cook in skillet over medium heat 8–10 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). Remove and keep warm.

Cook eggs your way

Reduce skillet heat to medium-low and add 1 tablespoon butter. For fried eggs (sunny-side up): crack eggs into skillet, season with 1/8 tsp salt and a pinch of pepper, cover pan and cook 2–3 minutes until whites are set and yolks still runny (longer if desired). For over-easy/medium/hard: cook until whites set (2–3 minutes), flip gently and cook 20–30 seconds (over-easy), 45–60 seconds (over-medium), or 2–3 minutes (over-hard). For scrambled: crack eggs into a bowl, whisk with 1/8 tsp salt and 1/8 tsp pepper, pour into buttered skillet over medium-low heat, stir gently until soft curds form and eggs are set, 1–2 minutes. For poached: bring a shallow pot of water to a gentle simmer with a splash of vinegar, create a gentle whirlpool, slip cracked egg into water, cook 3–4 minutes for runny yolk, remove with slotted spoon and drain on paper towel.

Keep cooked eggs and protein warm together on a plate while finishing sides.

If choosing potatoes, start them first: scrub potatoes and cut into 1/2-inch cubes. Pat dry. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. Add chopped onion and cook 1–2 minutes until translucent.

Add diced potatoes to the skillet in a single layer as much as possible. Season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp smoked paprika, and 1 tsp minced garlic. Cook undisturbed 4–6 minutes to brown, then stir and continue to cook 8–10 minutes, stirring every few minutes, until potatoes are tender and browned. If they brown too fast before tender, lower heat to medium and cover for a few minutes to steam through.

Finish with 1 tablespoon chopped parsley, adjust seasoning to taste, and keep warm until plating.

If choosing salad instead of potatoes, assemble while cooking eggs: combine 2 cups mixed greens, halved cherry tomatoes, and sliced cucumber in a bowl. In a small bowl whisk 1 tsp olive oil with 1/2 tsp lemon juice or vinegar, 1/8 tsp salt and 1/8 tsp pepper. Drizzle dressing over greens and toss gently. Serve immediately.

While potatoes cook or eggs finish, toast 2 slices of bread to desired doneness in a toaster or in a skillet over medium heat (brush lightly with butter and cook 1–2 minutes per side). Spread 1 tablespoon butter or chosen spread on the hot toast.

Arrange on a plate: place eggs (your chosen style) and the cooked protein together, add a serving of breakfast potatoes or a portion of salad, and the buttered toast. Sprinkle optional fresh chives or parsley over eggs and potatoes/salad. Serve with hot sauce, ketchup, or extra salt and pepper on the side.