Classic Breakfast* Recipe
Three eggs, choice of meat, and choice of bread
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Ingredients
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Eggs & seasoning
Meat (choose one)
Bread (choose one)
Optional accompaniments
Method
Meat (choose and cook)
Cook bacon
Place a large skillet over medium heat. Lay 3 slices of bacon flat in the cold skillet, then turn heat to medium. Cook 3–5 minutes per side until crispness desired, turning occasionally. Transfer to a paper towel–lined plate to drain. Reserve 1 tsp bacon fat in the pan for extra flavor for eggs (optional).
Cook sausage patties
Heat a skillet over medium heat with 1 tsp neutral oil if needed. Cook 2 sausage patties 4–5 minutes per side until internal temperature reaches 160°F (71°C) and browned. Transfer to a plate and keep warm.
Bread (choose and toast)
While meat is cooking, toast your choice of bread: 2 slices of bread, 1 english muffin split, or 1 bagel sliced. Toast in a toaster or under a broiler until golden and warmed, about 2–4 minutes depending on appliance. Spread 1 tablespoon butter on the warm bread if desired.
Eggs (prepare three eggs)
Scrambled (recommended)
Crack 3 eggs into a bowl. Add 1 tablespoon milk or water (optional), 1/4 tsp salt and a pinch of black pepper. Whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foamy, pour in the eggs. Allow eggs to set at the edges for a few seconds, then gently push from the edges toward the center with a spatula, forming soft curds. Continue folding until mostly set but still moist, 1.5–2 minutes. Remove from heat — residual heat will finish cooking — and taste; adjust salt and pepper as desired.
Fried (sunny-side or over-easy)
Heat 1 tablespoon butter in a nonstick skillet over medium. Crack eggs directly into the skillet separated slightly. For sunny-side-up, cook 2–3 minutes until whites are set but yolks remain runny. For over-easy, cook until whites set, carefully flip eggs and cook 15–30 seconds more for runny yolks or longer for firmer yolks. Season with salt and pepper.
Poached
Bring a wide saucepan of water with 1 tablespoon vinegar to a gentle simmer. Crack 1 egg into a small cup, create a gentle whirlpool, and slip the egg into the center. Cook 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs. Season with salt and pepper.