Breakfast Plate Recipe

Choose style and prepare

Decide whether to cook eggs fried (sunny-side or over-easy) or scrambled. For scrambled: crack 2 eggs into a bowl, add 1 tbsp milk or cream (optional), 1/4 tsp black pepper and 1/2 tsp salt, and whisk until combined. For fried: crack eggs into a small bowl and season lightly with 1/2 tsp salt and a pinch of pepper.

Heat a nonstick skillet over medium heat. Add 1 tbsp unsalted butter and let it melt and foam but not brown.

For scrambled: pour whisked eggs into the skillet. Let sit 10–15 seconds, then gently stir with a spatula, folding eggs from the edges to the center until mostly set but still moist, about 1–2 minutes. Remove from heat (carryover will finish cooking). For fried: once butter is shimmering, gently slide eggs into the skillet and cook 2–3 minutes for sunny-side up (cover briefly for slightly set tops) or 3–4 minutes flipping once for over-easy.

While eggs cook, prepare vegetables. Trim and slice bell pepper, mushrooms and onion to bite-size pieces. Roughly chop spinach if leaves are large.

In a separate small skillet, warm 1 tsp olive oil or a light spray over medium heat. Add sliced mushrooms and onion first; sauté 1–2 minutes until softened, then add bell pepper and cook 1–2 more minutes until tender-crisp. Add spinach last and toss until wilted, about 30 seconds. Season vegetables lightly with a pinch of salt and pepper. Keep warm off heat.

Toast 1 slice of bread to your preference in a toaster or in a skillet. If toasting in a skillet, heat 1 tsp olive oil or butter over medium and toast bread 1–2 minutes per side until golden. Optionally rub warm toast with a cut lime wedge for a subtle tang.

Slice or mash 1/2 avocado. Dice tomato. Place eggs on the plate and arrange cooked vegetables alongside.

Top the eggs with 1/4 cup shredded cheddar while still hot so it melts. Add sliced or mashed avocado next to or on top of eggs, spoon 2 tbsp salsa over or beside the eggs, and sprinkle diced tomato and 1 tbsp chopped cilantro over everything. Add hot sauce to taste and a squeeze of 1/2 lime wedge if desired.

Place the toast on the plate. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while eggs and toast are warm.