Buenos Aires Deluxe Recipe

Heat a large skillet over medium heat. If your bacon is very lean, add 1/2 tsp oil to the pan to prevent sticking.

Place 3 bacon slices in a single layer. Cook 3–5 minutes per side, flipping occasionally, until crisped to your liking. Adjust heat so bacon renders fat but does not burn.

Transfer cooked bacon to a paper-towel-lined plate to drain. Keep pan fat in the skillet for the sausages (or pour off, reserving 1 tsp if desired).

In the same skillet with bacon fat (or a clean skillet over medium heat), add the 2 sausage links. Brown on all sides, about 2–3 minutes.

Add 1/4 cup water to the pan, reduce heat to low, cover, and steam the sausages 4–6 minutes until cooked through (internal temperature 160°F/71°C for pork). Remove cover and cook 30–60 seconds to re-crisp exterior if needed.

Transfer sausages to the plate with bacon and tent loosely with foil to keep warm.

Option A — Fried (Sunny-side or Over-easy)

Wipe out the skillet and return to medium-low heat. Add 1 tbs butter and let it foam. Crack eggs into the pan, season with 1/8 tsp salt and a pinch of pepper. For sunny-side, cook 2–3 minutes until whites are set but yolks runny. For over-easy, cook 2 minutes, flip gently, and cook 15–30 seconds more for a runny yolk or longer to desired doneness. Remove and keep warm.

Option B — Scrambled

Crack eggs into a bowl, add 1 tbs butter, 1/8 tsp salt, and a pinch of pepper; beat lightly. Melt 1 tbs butter in a nonstick skillet over medium-low. Pour eggs in and let set at the edges 10–15 seconds; stir gently with a spatula, folding until soft curds form, 1–2 minutes. Remove while slightly underdone; residual heat will finish them. Garnish with parsley.

Option C — Poached

Bring a wide skillet or shallow saucepan with 2–3 inches of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup, swirl the water, and slip egg into the center. Poach 3–4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon, drain briefly on paper towel, and season with salt and pepper.

Preheat oven to 350°F (175°C) or use a toaster oven. Slice the mini baguette lengthwise if desired.

Spread 1 tbs softened butter on the cut side(s). Place on a baking sheet and warm in oven 6–8 minutes until butter melts and crust is slightly crisp. Alternatively, toast to desired color.

House fries (if chosen)

If using prepared house fries, reheat in a single layer on a baking sheet at 425°F (220°C) for 8–12 minutes until hot and crisp. Toss with a light pinch of salt after baking.

Mixed greens salad (if chosen)

Toss 2 cups mixed greens with 1 tsp olive oil, 1 tsp vinegar or lemon, and a pinch of salt and pepper. Serve chilled or room temperature.

Roasted potatoes (if chosen)

Reheat roasted potatoes in a 400°F (200°C) oven for 10–12 minutes until hot, or pan-roast in 1 tsp oil over medium-high heat for 6–8 minutes, turning to brown all sides. Season to taste.

Brew 1 cup of coffee using your preferred method (drip, pour-over, French press). Pour into a cup and add milk/cream and sugar to taste.

Arrange the eggs, 3 bacon slices, and 2 sausage links on a plate. Place the warmed mini baguette beside them (buttered side up). Add the chosen side on the plate or in a small bowl.

Garnish eggs with chopped parsley if desired, season everything lightly with salt and pepper, and serve immediately with the freshly brewed coffee.