Breakfast Combo Recipe

Prep eggs

Crack the 4 eggs into a medium bowl. Add 30 ml whole milk, 1 tsp salt, and 0.25 tsp black pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and let it melt, swirling to coat the pan. Pour the egg mixture into the pan. Let sit briefly (10–15 seconds) until edges begin to set, then using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding every 10–15 seconds until eggs are softly set but still slightly glossy (about 2–3 minutes total). Remove from heat a moment before fully set; residual heat will finish them. Stir in 1 tbs chopped chives if using. Keep warm while finishing other components.

Toast the 2 slices of bread in a toaster or under a broiler until golden and crisp to your liking (about 2–4 minutes). Immediately spread 1 tbs softened butter evenly over the hot toast so it melts in. Cut diagonally if desired and keep warm.

Prep potatoes

Wash and, if desired, peel the 300 g potatoes. Cut into 1 cm dice for quick, even cooking. Rinse the diced potatoes under cold water until the water runs clearer to remove excess starch, then pat dry thoroughly with a clean towel or paper towels.

Par-cook (optional but recommended)

To shorten skillet time and ensure tender insides, microwave the diced potatoes in a covered bowl with a splash of water for 3 minutes on high, or parboil in salted water for 4–5 minutes until just tender but not falling apart. Drain and dry well.

Fry potatoes

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When shimmering, add the diced potatoes in a single layer (work in batches if needed). Cook without moving for 3–4 minutes to develop a golden crust, then stir or flip to brown other sides, about another 6–8 minutes total. Add 0.5 small diced yellow onion and continue to cook until onion softens and potatoes are evenly browned, about 3–4 minutes more.

Season

Stir in 1 tsp salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika, 0.5 tsp dried thyme and 1 tsp minced garlic. Cook for another 1–2 minutes to bloom the spices and cook the garlic. Taste and adjust seasoning. Finish with 1 tbs chopped parsley if using. Keep warm and serve alongside eggs and toast.

If using breakfast sausages, cook according to package instructions: pan-fry over medium heat for about 8–10 minutes, turning frequently until internal temperature reaches 71°C (160°F) and exterior is browned. Alternatively, bake at 200°C (400°F) for 15–18 minutes, turning once. Keep warm with other components.

Divide scrambled eggs, buttery toast, and breakfast potatoes between plates. Add sausages if using. Serve with ketchup or hot sauce and a side of fresh fruit. Enjoy immediately while hot.