Breakfast Cafe Tabloid Menu Recipe

Whisk eggs

Crack the 6 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk vigorously until combined and slightly frothy (about 30 seconds).

Prep pan

Place a nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. Allow butter to melt and foam but not brown.

Dice vegetables

While butter melts, finely dice 1/2 small yellow onion and 1/2 red bell pepper. Slice mushrooms if not sliced. Mince 1 teaspoon garlic and rinse and roughly chop or leave whole the cup of baby spinach.

Sauté vegetables

In a separate skillet over medium heat add 1 tablespoon olive oil. Add diced onion and cook 2–3 minutes until translucent. Add red bell pepper and mushrooms and cook another 3 minutes until softened. Add minced garlic and cook 30 seconds more. Add spinach and cook just until wilted (about 1 minute). Season lightly with a pinch of salt and pepper. Remove veggies from heat and set aside.

Combine with eggs

Return to the egg pan (butter should be warmed but not browning). Pour whisked eggs into the pan and allow them to sit undisturbed 10–15 seconds until edges begin to set. Using a spatula, gently pull the cooked edges toward the center, letting uncooked egg flow to the edges. When eggs are about 50% set (still soft and slightly runny), fold in the sautéed vegetable mixture and continue gently stirring for another 30–60 seconds until eggs reach desired doneness (soft and creamy). Remove from heat immediately to avoid overcooking.

Add cheeses

Sprinkle 1/2 cup shredded cheddar over the eggs and gently fold to melt slightly. Crumble 2 tablespoons goat cheese or feta over the top. Taste and adjust seasoning: add additional salt or pepper if needed and 1 teaspoon hot sauce or to taste for a subtle kick.

Garnish

Finish with 1 tablespoon chopped fresh chives and a small sprinkle of parsley on the potatoes if using.

Crisp potatoes

While vegetables cook, bring a small pot of salted water to a boil. Add 1 cup halved baby potatoes and par-cook 6–8 minutes until just tender. Drain and dry. Heat a small skillet over medium-high heat with 1 teaspoon olive oil or butter. Add potatoes cut-side down and sear 4–5 minutes until golden. Season with 1/2 teaspoon paprika, a pinch of salt and pepper, and 1 teaspoon chopped parsley if desired.

Toast bread

Split 2 English muffins or slice 2 pieces of sourdough. Lightly brush with 1 teaspoon olive oil or spread a little butter. Toast in a skillet or toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2 minutes in a toaster. If desired, rub warm toast with a cut clove of garlic for extra flavor.

Plate and serve

Divide the scrambled eggs with veggies and cheeses between two plates (servings). Add the crisped baby potatoes and the toasted bread on the side. Drizzle additional hot sauce or add extra crumbled goat cheese on top if liked. Serve immediately.