Hearty Recipe

Prep potatoes

If using baby potatoes, halve them; if using larger Yukon Gold, cut into 1-inch cubes. Pat dry with a towel.

Heat a medium nonstick or stainless pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add potatoes cut-side down in a single layer. Sprinkle 1 tsp coarse salt and 1/2 tsp freshly ground pepper.

Cook without stirring for 5–7 minutes until the undersides are golden brown, then toss and continue cooking, stirring occasionally, for another 6–8 minutes until tender when pierced with a fork. If potatoes brown too quickly, reduce heat to medium-low and cover for a minute to finish cooking. Transfer to a warm plate and keep warm.

While potatoes cook or shortly after, toast the country bread slices in a toaster or in a dry skillet over medium heat for 1–2 minutes per side until golden. Keep warm. Set aside for serving with raspberry butter.

Cook sausages: In the same pan used for potatoes (wipe excess oil if necessary), add the artisanal sausage. Cook over medium heat, turning frequently, until browned and cooked through (internal temperature 160°F / 71°C) — about 8–12 minutes depending on thickness. If sausages are thick, cover loosely for 3–4 minutes to ensure through-cooking. Transfer to a plate and keep warm.

Cook bacon: In a separate skillet or the same pan after the sausages rest, add bacon slices and cook over medium heat until crisped to your liking, about 3–5 minutes per side. Transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon fat in the pan for eggs (or use butter).

Cook eggs (fried): Add 1 tablespoon unsalted butter to the bacon/small egg pan over medium-low heat until melted and foaming. Crack 2 eggs into the pan without crowding. Cook gently until whites are set and edges are lacy and crisp, 2–3 minutes for slightly runny yolks. For over-easy, flip carefully and cook 15–30 seconds more. Season with salt and pepper to taste.

Make raspberry butter: In a small bowl, combine 3 tablespoons room-temperature unsalted butter with 2 teaspoons raspberry jam (or finely mashed fresh raspberries). Add 1/4 tsp lemon zest if using. Mix thoroughly until smooth and well blended. Taste and adjust jam amount if you prefer sweeter or more tart. Spread on the warm country bread right before serving.

Assemble fruit salad: In a bowl, toss 1 cup mixed fresh fruit with 1 tsp fresh lemon juice and 1/2 tsp honey or maple syrup if desired. Toss gently to combine and keep chilled until plating.

Plate the breakfast: On a large plate, arrange the toasted country bread with a smear of raspberry butter, place the fried eggs beside the bread, set the bacon strips and the artisanal sausage next to the eggs, and heap the golden potatoes alongside. Add a small bowl or spoonful of the fruit salad to the plate or in a small ramekin. Sprinkle chopped fresh parsley over the potatoes and eggs if desired.

Serve immediately while hot. Provide extra salt and pepper at the table.