Classic Breakfast Recipe

Beat eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until combined and slightly frothy (about 30 seconds). Stir in chopped chives and set aside.

Cook omelette

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it foam but not brown. Pour in the egg mixture and let it sit for 20–30 seconds. Using a silicone spatula, gently push cooked edges toward center while tilting pan so uncooked eggs flow to the edges. Continue until eggs are mostly set but slightly glossy on top (about 2–3 minutes). Fold the omelette in half and slide onto a plate.

Prepare potato

Wash and peel the medium russet potato if desired. Cut into 1/2-inch dice for even cooking. Rinse the diced potato under cold water until water runs clear, then pat dry thoroughly with a clean towel or paper towels (removing surface starch helps crispness).

Season and cook

Heat a 10-inch skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the diced potatoes in a single layer. Let them cook undisturbed for 3–4 minutes to develop a crust, then stir or flip pieces. Sprinkle 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper over the potatoes. Continue cooking, stirring occasionally, until potatoes are tender and golden brown, about 10–12 minutes total. If they begin to stick or brown too fast, lower heat slightly and add a splash of water and cover for 1–2 minutes to finish cooking. Stir in chopped parsley just before removing from the pan.

Toast bread

While the potatoes cook, toast 2 slices of sourdough or whole wheat bread to your preferred doneness in a toaster or under a broiler. Spread 1 teaspoon butter on the hot toast immediately so it melts.

Cook optional bacon

If using bacon: heat a separate skillet over medium heat and add the 3 bacon strips. Cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel-lined plate to drain. If using cherry tomatoes: toss 1/2 cup halved tomatoes in a small bowl with a pinch of salt and serve fresh. If using avocado: slice 1/2 avocado, season lightly with 1/8 teaspoon salt, and serve on the toast or alongside the omelette.

Assemble the plate: place the folded omelette on the plate, arrange a generous portion of breakfast potatoes beside it, add the buttered toast, and any optional side (bacon, tomatoes, or avocado). Taste and adjust seasoning with salt and pepper if needed. Serve immediately while hot.

Tips: Start potatoes first since they take longest. While they cook, prepare eggs and toast so everything finishes around the same time. Use medium-low heat for eggs to keep them tender and avoid browning.