Winemakers Breakfast Recipe

Parboil (optional, for tender interior)

Place diced potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a boil and simmer 5 minutes until just tender but still firm. Drain and pat dry.

Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and let it warm until shimmering.

Add the drained and dried potatoes in a single layer. Let them cook undisturbed 4–5 minutes to develop a golden crust, then stir or toss to brown other sides.

Add the diced onion and red bell pepper to the pan. Continue to cook, stirring occasionally, until potatoes are crisp and fully cooked, about 8–10 more minutes.

Stir in minced garlic, smoked paprika, dried thyme, salt and pepper. Cook 1–2 minutes until fragrant, then remove from heat and stir in chopped parsley. Keep warm.

If cooking bacon: Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil in a single layer. Bake 12–18 minutes depending on thickness and desired crispness. Transfer to paper towels to drain and keep warm.

If cooking sausage links: Heat a skillet over medium heat with 1 tsp oil. Add sausage and cook, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C), about 10–12 minutes. Remove and keep warm.

Preheat oven to 450°F (230°C) and position a rack in the upper third of the oven.

In a large bowl, whisk together flour, baking powder, baking soda and salt until evenly combined.

Add the very cold grated or cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining.

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until just combined — do not overmix. The dough will be shaggy and slightly sticky.

Turn the dough out onto a lightly floured surface and fold it over onto itself 3–4 times to create layers. Pat or roll to about 3/4 inch thick.

Use a 2.5-inch biscuit cutter pressed straight down (don’t twist) to cut out 6 biscuits. Re-roll scraps once to cut remaining biscuits.

Place biscuits on a parchment-lined baking sheet or in a cast-iron skillet so they just touch for taller sides. Brush tops with melted butter.

Bake 12–15 minutes until risen and golden brown. Brush with a bit more melted butter when they come out of the oven. Keep warm until serving.

Crack the eggs into a bowl. Add milk, salt and pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy — this incorporates air for fluffy eggs.

Heat a nonstick skillet over medium-low heat and add the tablespoon of butter. Swirl to coat and allow butter to foam but not brown.

Pour the egg mixture into the skillet. Let it sit undisturbed for 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue gently stirring and folding every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes total.

Remove from heat just before fully set (carryover heat will finish them). Stir in chopped chives. Adjust seasoning to taste and keep warm.

Divide scrambled eggs evenly among plates. Add 1–2 biscuits per person (based on appetite) and a generous portion of breakfast potatoes.

Add the chosen protein (3 slices of bacon or 3 sausage links per serving if serving two, adjust to total servings) alongside. Garnish potatoes with extra parsley and sprinkle a little extra chive on the eggs if desired.

Serve immediately while biscuits are warm and eggs are creamy.