Three Pointer Breakfast Recipe

Make custard

In a shallow wide bowl or pie plate, whisk together 3 eggs, 3 tablespoons milk, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon and a pinch of salt until smooth and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat. Melt 1 tablespoon butter in the pan and then reduce heat to medium-low. Dip each bread slice into the custard, soaking both sides for about 10–15 seconds (longer for thicker/very airy bread), letting excess drip off.

Cook French toast

Add remaining 1 tablespoon butter to the skillet. Place soaked bread slices in the skillet without overcrowding. Cook 2–3 minutes per side until deep golden brown and crisp at the edges. Transfer to a warm plate and keep loosely covered while you finish the rest.

Top and finish

Arrange cooked French toast on serving plates. Divide sliced strawberries over the toast, dust with 1 tablespoon powdered sugar, and drizzle with 4 tablespoons maple syrup (or pass additional syrup).

While the French toast cooks, prepare the eggs to order (any style). For fried eggs: heat a nonstick skillet over medium-low, add 1 teaspoon butter or oil, crack 2 eggs into the pan, season with a pinch of salt and pepper. Cook until whites are set and yolks reach desired doneness (about 2–3 minutes for sunny-side up; cover for over-easy/often flip for over-medium). For scrambled: whisk eggs, cook low and slow, stirring until soft curds form. For poached: bring a pot of water with 1 tablespoon vinegar to a gentle simmer and poach 3–4 minutes for runny yolks.

Cook bacon and sausage while toast and eggs are being made so everything finishes roughly together. For bacon: place 3 strips in a cold skillet and turn heat to medium, cook 8–10 minutes, flipping occasionally, until crisp; drain on paper towels. For sausage links: heat a separate skillet or same pan after bacon, add links, cook over medium heat 10–12 minutes, turning frequently until browned and cooked through (internal temp 160°F/71°C). Alternatively bake bacon and sausages on a sheet pan at 400°F/200°C for 12–18 minutes.

Assemble each plate with two slices of French toast topped with strawberries and powdered sugar, two eggs cooked to order, three bacon slices, and two sausage links. Serve with 1 tablespoon butter and additional maple syrup on the side. Adjust salt and pepper to taste.