Classic Breakfast Recipe

Wash and peel the potato if desired. Cut into 1/4-inch matchstick fries or wedges for a thicker fry. Pat dry thoroughly with a towel to remove surface moisture.

Toss cut potatoes with 1 tablespoon neutral oil, 1/2 tsp salt, 1/8 tsp black pepper and 1/4 tsp paprika (if using) until evenly coated.

For oven method: Spread fries in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp. For stovetop: Heat a nonstick skillet over medium-high heat, add a little additional oil if needed, then add fries in a single layer and cook 10–15 minutes, stirring occasionally, until browned and cooked through.

Taste and adjust seasoning; keep warm while you finish other components.

Bring 1 cup water and 1/4 cup milk to a gentle boil in a small saucepan. Stir in 1/2 cup quick-cooking grits and 1/4 tsp salt.

Reduce heat to low and cook, stirring frequently, for 3–5 minutes for quick grits (longer for regular grits: 15–20 minutes), until thickened and creamy.

Remove from heat and stir in 1/2 tablespoon butter and 1/4 cup grated sharp cheddar until melted and smooth. Season with 1/16 tsp freshly ground black pepper. Cover and keep warm.

Combine 1 cup mixed greens and halved cherry tomatoes in a small bowl. Drizzle with 1 teaspoon olive oil and 1/2 teaspoon lemon juice or vinegar. Season with a pinch (1/16 tsp) each salt and black pepper. Toss gently and set aside.

Split the English muffin and toast cut sides until golden, or toast the slice of bread until golden and crisp.

Spread 1/2 tablespoon butter on the hot toast or muffin halves so it melts into the surface. Keep warm.

Decide how you want your eggs: fried (sunny-side or over-easy), scrambled, or poached. The following covers each method; choose the one you prefer.

Fried Eggs (Sunny-side or Over-easy)

Heat a nonstick skillet over medium-low and add 1/2 tablespoon butter. Crack eggs into a small bowl then gently slide into the pan. Season with 1/8 tsp salt and a pinch of pepper. For sunny-side, cook 2–3 minutes until whites are set but yolks runny. For over-easy, cook 2 minutes, carefully flip with a spatula, and cook 20–30 seconds more for a runny yolk. Adjust to desired doneness.

Scrambled Eggs

Crack eggs into a bowl, add 1 tablespoon water (or milk), 1/8 tsp salt and a pinch of pepper. Whisk until blended. Melt 1/2 tablespoon butter in a nonstick skillet over medium-low. Pour eggs in and let set briefly, then stir gently with a spatula, folding until soft curds form and eggs are creamy, about 2–3 minutes. Remove from heat slightly before fully set; residual heat will finish them.

Poached Eggs

Bring a shallow pan of water to a gentle simmer and add 1 tablespoon vinegar (optional) to help coagulate whites. Crack an egg into a small cup, create a gentle whirlpool in the water, and slip egg in. Poach 3–4 minutes for a runny yolk (longer for firmer). Remove with a slotted spoon and blot on a paper towel. Season with salt and pepper.

If using bacon: cook 2 slices in a skillet over medium heat 6–8 minutes, turning, until crisp. Drain on paper towels. If using sausage patties: cook in skillet over medium heat 4–6 minutes per side until internal temperature reaches 160°F (71°C). If using ham: warm 1–2 slices in skillet 1–2 minutes per side until heated through.

On a plate, place the warm English muffin or toast. Add the two eggs prepared to your liking alongside the fries. Spoon a serving of cheesy grits next to the eggs OR place the dressed side salad if you chose that option.

Add the optional breakfast meat to the plate if ordered. Garnish grits with a little extra shredded cheddar or a grind of black pepper if desired.

Serve immediately while hot.