2 Eggs With Breakfast Meat Recipe

Prepare meat

Choose your breakfast meat: for bacon, heat a large skillet over medium heat and lay 3 strips in a single layer; cook 4–6 minutes, turning once, until crisped to preference. For sausage links, heat skillet over medium, add 3 links, cook 8–10 minutes, turning often until evenly browned and cooked through. For a ham slice, heat 1 tbs butter in skillet over medium-high, add a 3–oz slice and cook 2–3 minutes per side until lightly browned. Transfer cooked meat to a plate and keep warm tented with foil.

Cook eggs (fried/sunny-side or over-easy)

Wipe the skillet briefly if needed and reduce heat to medium. Add 1 tbs butter or 1 tbs oil and let it shimmer. Crack 2 large eggs into a small bowl, then gently slide into the skillet. Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes until whites set, gently flip with a spatula and cook 20–30 seconds more for a runny yolk. For over-medium, cook 45–60 seconds after flipping.

Keep warm

When eggs reach desired doneness, transfer to the plate with the kept-warm breakfast meat. Tent loosely with foil if serving immediately to maintain temperature.

While cooking meat or eggs (or in a toaster simultaneously), toast 2 slices of bread to desired doneness. Spread 1 tbs butter evenly over the hot toast. Cut diagonally if desired and place on the plate alongside eggs and meat.

Sprinkle 1 tsp chopped parsley or chives over the eggs for color and fresh flavor. Serve ketchup or hot sauce on the side (about 2 tbs) for dipping.