Breakfast Menus Recipe

Prepare eggs

Crack 6 large eggs into a medium bowl. Add 3 tbs whole milk, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 30–45 seconds.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 2 tbs unsalted butter. Once butter is melted and foam subsides but before it browns, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula push the eggs from the edges toward the center in gentle folds. Continue cooking, folding every 10–15 seconds, until curds are soft and slightly custardy but fully set, about 3–4 minutes total. Remove skillet from heat just before fully set; residual heat will finish them.

Finish and serve

Taste and adjust seasoning. Sprinkle 2 tbs chopped fresh chives if using. Transfer to warm plates and keep warm while you finish pancakes and sausage.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine sea salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk 2 cups buttermilk with 1 large egg, 3 tbs melted unsalted butter, and 1 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently fold until just combined — some small lumps are fine. Do not overmix. Let batter rest 5–10 minutes while you heat the griddle.

Cook pancakes

Heat a griddle or large nonstick skillet over medium heat and brush with 1 tbs neutral oil or butter. For each pancake, pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, about 1–2 minutes more. Keep finished pancakes warm in a low oven (90–100°C / 200°F) on a sheet pan.

Make sausage mixture

In a bowl combine 1 lb ground pork, 1 tbs maple syrup, 1 tbs finely chopped fresh sage (or 1 tsp dried), 1 tsp chopped fresh thyme (or 1/2 tsp dried), 1/2 tsp crushed fennel seeds, 1 tsp fine sea salt, and 1/2 tsp black pepper. Mix gently until combined — avoid overworking to keep texture tender.

Form patties and cook

Divide mixture into eight even portions and shape into 1/2-inch-thick patties. Heat a large skillet over medium heat and add 1 tbs olive oil. When oil is shimmering, add patties without crowding. Cook until well browned and cooked through, about 4–5 minutes per side (internal temperature 160°F / 71°C for pork). Transfer to a plate and keep warm.

Cook compote

Combine 2 cups mixed berries, 2 tbs maple syrup or sugar, 1 tbs lemon juice, and 2 tbs water in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until berries break down and sauce thickens slightly, about 6–8 minutes. Remove from heat and cool slightly.

Stack pancakes and top with butter and warm maple syrup. Serve scrambled eggs and sausage alongside, with optional fruit compote served on the side or spooned over pancakes. Enjoy immediately.