Bistro Breakfast Recipe

parboil potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer. Cook until just-tender, about 6–8 minutes. Drain well and let steam-dry in the colander for 2–3 minutes.

cook aromatics

While potatoes parboil, heat 1 tablespoon vegetable oil and 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

fry potatoes

Add the drained potatoes to the hot skillet in a single layer (work in batches if necessary). Let them sear undisturbed for 3–4 minutes to develop a golden crust, then stir or flip and continue cooking, 6–8 minutes total, until most sides are crisp and browned.

add onion & pepper

Push potatoes to one side, add the diced onion and red bell pepper to the skillet and sauté 3–4 minutes until softened and slightly caramelized. Mix everything together and continue to cook 1–2 minutes so flavors meld.

season and finish

Sprinkle smoked paprika, garlic powder, kosher salt and black pepper over the potatoes. Toss to combine and cook another 1–2 minutes. Taste and adjust salt/pepper. Stir in chopped parsley and keep warm on the lowest heat while finishing eggs and protein.

cook bacon

If choosing smoked bacon: place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp or to your liking, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain.

cook sausage

If choosing sausage links: heat 1 teaspoon neutral oil in a skillet over medium heat. Add sausage links and cook, turning frequently, until evenly browned and cooked through, about 10–12 minutes (internal temp 160°F/71°C). Transfer to a plate and rest 2 minutes.

choose egg style

Decide how you want the two eggs: fried (sunny-side or over-easy), scrambled, or poached. The following covers scrambled and fried. Adjust timing if you choose poached.

scrambled eggs

Crack eggs into a bowl, add a pinch of salt and pepper, and beat until combined. Heat 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour eggs in and let them set at the edges for a few seconds, then gently scrape and fold with a spatula until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat.

fried eggs

For fried eggs: heat 1 tablespoon butter in a nonstick skillet over medium heat until foaming. Crack eggs gently into the pan. For sunny-side-up, cook until whites are set but yolks still runny, about 2–3 minutes (cover with a lid for 30–45 seconds to help set whites if needed). For over-easy, cook until whites set, flip carefully and cook 15–30 seconds more for a runny yolk.

toast

While eggs finish, toast the sourdough slice or split and toast the English muffin until golden. Spread 1 tablespoon butter on the hot toast/muffin.

plate

Arrange home fries on the plate, plate the two eggs on top or to the side, add the chosen protein (3 bacon strips or 2 sausage links) and place the buttered toast or muffin alongside. Garnish with chopped chives and serve hot with hot sauce or ketchup if desired.