House Breakfast Recipe

Preheat and prep

Remove sausages and bacon from refrigerator and let sit at room temperature 5 minutes. Slice tomato into 4 thick wedges. Set out sourdough slices. Measure and have butter, oil, salt and pepper ready.

Place a large nonstick or cast-iron skillet over medium heat. Add the sausage links to the cold skillet, then turn heat to medium. Cook sausages, turning every 2–3 minutes, until evenly browned and cooked through (internal temperature 71°C / 160°F), about 10–12 minutes depending on thickness. If they begin to brown too quickly, reduce heat to medium-low. Transfer cooked sausages to a warm plate and tent with foil.

In the same skillet with the sausage fat (wipe out excess if there is an excessive amount, leaving about 1 tbs fat), add the bacon slices in a single layer. Cook over medium heat 3–4 minutes per side, or until crisped to your liking. Transfer bacon to paper towel–lined plate to drain. Reserve 1 tbs bacon fat in the pan for cooking the tomato and egg; discard any extra or save for another use.

Heat the skillet with the reserved bacon fat over medium. Add the tomato wedges, cut side down, and drizzle with 1 tsp olive oil. Cook without moving 2–3 minutes until lightly caramelized and softened. Flip and cook 30–60 seconds on the skin side. Season the tomato with a pinch of salt and a few grinds of pepper. Transfer to the warm plate with sausage and bacon.

While tomato cooks (or in a separate pan or toaster), toast the sourdough slices until golden and crisp, about 2–3 minutes per side in a hot dry skillet or in a toaster. If using a skillet, spread 1/2 tbs butter in the pan and toast bread 1–2 minutes per side until golden. Spread remaining butter on the hot toast if desired.

Remove skillet from heat for a few seconds and wipe it lightly if there are burnt bits, leaving about 1 tsp oil/bacon fat. Return skillet to medium-low and add 1 tbs unsalted butter and 1 tsp vegetable oil. Crack the egg into a small bowl to inspect. When butter foams but is not browned, gently slide the egg into the pan.

Cook the egg for a sunny-side-up finish: let it set undisturbed for 2–3 minutes until whites are set but yolk still runny. For over-easy, cook 1–2 minutes then flip carefully and cook 20–30 seconds. Season egg with about 1/8–1/4 tsp salt and a light grind of pepper. Remove egg with a spatula and place on the plate with the other components.

Arrange sausage, bacon, caramelized tomato and fried egg alongside the toasted sourdough on a plate. Sprinkle chopped parsley over the egg and tomato if using. Adjust seasoning to taste with remaining salt and pepper. Serve immediately while hot.