Brunch Time Traditional Recipe

Applewood smoked bacon

Place a large nonstick or cast-iron skillet over medium heat. Lay 3 slices of bacon in a single layer. Cook 4–6 minutes, flipping occasionally, until edges are crisp and fat is rendered. Transfer to a paper-towel-lined plate to drain. Keep skillet with rendered fat for eggs if desired; reduce heat to medium-low before cooking eggs.

Sausage patties

Heat a skillet over medium heat and add 1 teaspoon neutral oil if lean. Place 2 sausage patties in pan and cook 4–5 minutes per side, until internal temperature reaches 160°F (71°C) and exterior is browned. Transfer to plate and tent with foil while you cook eggs.

Chicken apple sausage

Heat a skillet over medium heat with 1 teaspoon oil. Add 2 links and cook 3–4 minutes per side until browned and heated through (internal temp 165°F / 74°C). Remove and keep warm.

Turkey bacon

Place 4 slices turkey bacon in a cold nonstick skillet, set over medium heat. Cook 3–4 minutes per side until browned and slightly crisp. Transfer to paper-towel-lined plate. Reduce heat to medium-low before eggs.

Grilled ham

Lightly oil a skillet or grill pan and heat over medium-high. Add 2 slices ham and grill 1–2 minutes per side until warm and lightly caramelized. Remove and keep warm.

General prep

If you used bacon and left fat in the skillet, wipe out excess to leave about 1 teaspoon for flavor or replace with 1 tablespoon butter. Warm the pan over medium-low heat. Crack 2 eggs into a small bowl (if frying) or into a bowl to scramble; season with 1/8 tsp black pepper and a pinch of salt.

Fried / Sunny-side-up

Melt 1 tablespoon butter in the skillet over medium-low. Carefully slide eggs into the pan, spacing them slightly apart. Cook 3–4 minutes until whites are set and edges lightly lacy for sunny-side-up. For over-easy, cook 2–3 minutes, then gently flip and cook 20–30 seconds more. For over-medium, 45–60 seconds after flipping; for over-hard, 1.5–2 minutes. Season with 1/8 tsp salt to finish.

Scrambled

Beat the 2 eggs with 1/8 tsp salt in a bowl until homogenous. Heat 1 tablespoon butter over medium-low. Pour eggs into pan and let sit 8–10 seconds, then stir gently with a spatula, folding and pushing until soft curds form, about 1.5–2 minutes. Remove from heat when slightly underdone — carryover heat will finish them — and season to taste.

Poached

Bring 3 inches of water to a gentle simmer in a saucepan and add 1 tablespoon vinegar (optional). Crack 1 egg into a small bowl and gently slide into simmering water; repeat with second egg. Poach for 3–4 minutes for runny yolks or 4–5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Soft-boiled

Bring water to a rolling boil in a pot. Gently lower 2 large eggs and boil 6 minutes for soft set whites and runny yolks (7 minutes for slightly firmer yolks). Transfer to an ice bath for 1 minute, then peel and season.

If serving with toast or an English muffin, toast and butter it now (use 1 teaspoon butter). Place eggs on a plate alongside the chosen meat. Garnish with chopped parsley if desired. Serve immediately while eggs and meat are hot.