Breakfast Specials Recipe

Prep

Take eggs out of the refrigerator to come closer to room temperature while you assemble other components (about 5–10 minutes). Slice tomato into 1/4-inch rounds. Place mixed baby greens in a small bowl.

Make quick vinaigrette

Whisk together the extra-virgin olive oil and white vinegar (or lemon juice) with 1/8 tsp salt in the bowl of greens. Toss gently to coat and set aside.

Toast bread

Heat a dry skillet or use a toaster. Toast the sourdough slices until golden and crisp (about 2–3 minutes per side in a skillet over medium heat or your preferred toaster setting). Keep warm on a plate.

Cook optional bacon/sausage

If using bacon or sausage, heat a skillet over medium heat. Cook bacon 3–5 minutes per side until crisp, or cook sausage per package instructions until browned and cooked through. Transfer to a paper towel-lined plate and keep warm.

Scramble eggs

Crack the eggs into a small bowl, add the milk, a pinch of salt and the black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds). Heat a nonstick skillet over medium-low heat and add the unsalted butter. Once butter is melted and slightly foamy, pour in the eggs. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the curds. Continue to cook, stirring occasionally, until eggs are just set but still moist and slightly creamy, about 1–2 minutes. Remove from heat immediately to avoid overcooking.

Assemble plate

Place the toasted bread on the plate, top one slice with the sliced tomato (season the tomato with a tiny pinch of the remaining salt if desired). Pile the scrambled eggs alongside or on the other slice of toast. Add the dressed baby greens beside the eggs. Arrange bacon or sausage on the side if used.

Finish and serve

Grind a little extra black pepper over the eggs or greens if desired. Serve immediately while eggs and toast are warm. Estimated serving: 1 person.