Belmont's Big Breakfast Recipe
3 eggs, 3 pancakes or French toast, 3 bacon, 3 sausages & baked ham.
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Ingredients
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Eggs
Pancakes or French Toast
Bacon
Sausages
Baked Ham
Method
Eggs
- 1
Cook the Eggs
Crack 3 eggs into a bowl. Beat them with a whisk or fork until the yolks and whites are combined. Heat a non-stick skillet over medium heat and add a little butter or oil. Pour the beaten eggs into the skillet and cook for about 2-3 minutes, stirring occasionally, until the eggs are set. Remove from heat and set aside.
Pancakes or French Toast
- 2
Make the Pancake Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the milk, 1 egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 3
Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about 1/4 cup of the batter onto the pan for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- 4
Make French Toast (if preferred)
In a shallow dish, whisk together the remaining egg, milk, vanilla extract, and cinnamon. Dip each slice of bread in the mixture, allowing it to soak briefly. Heat a non-stick skillet over medium heat, add a little butter, and cook each slice until golden brown on both sides.
Bacon
- 5
Sausages
- 6
Cook the Sausages
In the same skillet used for the bacon, cook the sausages over medium heat for about 8-10 minutes, turning occasionally until they are browned and cooked through. Remove from heat and let them rest before serving.
Baked Ham
- 7
Heat the Baked Ham
Slice the baked ham into thick pieces. In a skillet, heat over medium-low heat until warmed through. Alternatively, you can warm it in an oven preheated to 350°F (175°C) for about 10-15 minutes.
