Blossom Brekkie Recipe

Cook bacon and sausages

Heat a large nonstick or cast-iron skillet over medium heat. Add the 4 bacon strips in a single layer and cook 3–4 minutes per side, or until crispy to your liking. Remove bacon to a paper-towel-lined plate and keep warm. Pour off excess bacon fat, leaving about 1 tablespoon in the pan. Add the 2 sausages to the same skillet and cook over medium heat, turning frequently, until browned and cooked through (internal temp 160°F / 71°C) about 8–10 minutes. Remove and keep warm with the bacon.

Fry eggs (sunny-side up or over-easy)

Wipe the skillet clean if desired and reduce heat to medium-low. Add 1 tablespoon butter and let melt and foam. Crack 2 eggs into the pan (or crack into small bowls and slide in). Season with 1 teaspoon salt and 1/4 teaspoon black pepper. For sunny-side up: cover with a lid and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook until whites set, gently flip, and cook 15–30 seconds more. Transfer eggs to a warm plate and keep warm.

Roast or pan-sauté asparagus and tomatoes

While bacon is cooking (or in a second skillet), preheat oven to 425°F (220°C) if roasting, or heat a second skillet over medium-high for stove-top. Trim 8 asparagus spears (snap off woody ends). Toss asparagus and 10 cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If roasting: spread on a rimmed baking sheet and roast 8–10 minutes until asparagus is tender and tomatoes blister. If pan-sautéing: add 1 tablespoon olive oil to skillet, add asparagus and cook 3–4 minutes, then add tomatoes and sauté 2–3 more minutes until blistered. Squeeze optional lemon wedge over asparagus before serving.

Cook hash browns

Cook 2 frozen hash browns according to package instructions for a crispy finish: typically heat 1 tablespoon oil in a skillet over medium-high, add hash browns and cook 4–6 minutes per side until golden and crisp. Alternatively, bake in oven at 425°F (220°C) for 12–15 minutes, flipping halfway, until crisp. Season lightly with salt and pepper and keep warm.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler for 1–2 minutes per side. Spread 1 tablespoon softened butter evenly over each slice while hot, then spread 1 tablespoon jam over one or both slices as desired. Cut toast on the diagonal and keep warm.

Arrange components on a plate: place the two hash browns on one side, position bacon and sausages beside them, set the asparagus and blistered cherry tomatoes next to the proteins, and place the eggs prominently (on top of or beside the hash brown if desired). Add buttered jam toast on the edge of the plate. Sprinkle 1 tablespoon chopped parsley over the asparagus and eggs as garnish. Serve immediately so eggs remain warm and yolks runny.