Deluxe Breakfast Platter Recipe

Prep eggs

Crack 6 eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 30 seconds).

Cook omelette filling

Heat a 10" nonstick skillet over medium heat and add 1 tablespoon butter. When butter melts and foams, add chopped spinach and halved cherry tomatoes. Sauté 1–2 minutes until spinach wilts and tomatoes soften; remove vegetables to a small bowl and hold warm.

Make omelette

Reduce heat to medium-low and add remaining 1 tablespoon butter to the skillet. Pour in the beaten eggs and let them set at the edges for 20–30 seconds. Using a spatula, gently pull the set edges toward the center, tilting the pan to allow uncooked egg to flow underneath. When eggs are mostly set but slightly runny on top (about 2–3 minutes total), sprinkle 1/2 cup shredded cheddar over half the omelette, add the sautéed spinach and tomatoes, then fold the omelette in half. Slide onto a plate and keep warm.

Cook bacon: place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. If oven preferred: arrange on a baking sheet and bake at 200°C (400°F) for 12–18 minutes.

Cook sausage links: heat 1 tablespoon olive oil in a second skillet over medium heat. Add 4 sausage links and cook, turning occasionally, until browned and cooked through, about 8–10 minutes (internal temp 71°C / 160°F). Transfer to the plate with bacon and keep warm.

Par-cook potatoes: in a medium pot, cover diced potatoes with cold salted water, bring to a boil, and simmer 5 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Crisp potatoes: heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer and let cook undisturbed 3–4 minutes to form a crust. Toss or turn and add 1/2 cup diced onion and 1 teaspoon minced garlic. Continue to cook, stirring occasionally, until potatoes are golden and crisp, about 8–10 more minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Stir in 2 tablespoons chopped parsley and remove from heat.

Toast bread: while potatoes cook, toast 4 slices sourdough in a toaster or oven until golden (2–4 minutes). Spread 2 tablespoons butter on the hot toast so it melts in.

Prepare avocado: slice the avocado and toss gently with 1 teaspoon lemon juice and 1/4 teaspoon sea salt flakes. Arrange slices atop two toast slices (2 slices per person if serving 2) or serve on the side.

Plate the platter: divide the omelette (half) between serving plates or serve whole for sharing. Arrange crispy bacon (3 strips) and 2 sausage links per person alongside a generous portion (about 1 cup) of crispy potatoes. Add two buttered toast slices with avocado on the side. Sprinkle remaining fresh parsley or cilantro over potatoes and omelette. Offer hot sauce at the table.

Serve: ensure everything is hot and serve immediately. Provide forks and knives. Leftovers can be refrigerated in airtight containers for up to 3 days.