Breakfast Platter Recipe

preheat and prepare

Preheat oven to 425°F (220°C). Wash potatoes; if large, quarter them so pieces are roughly 1–1.25 inches. Pat dry.

season

In a bowl toss potatoes with 2 tbsp olive oil, minced garlic, rosemary, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

roast

Spread potatoes in a single layer on a rimmed baking sheet. Roast 25–30 minutes, stirring or shaking pan halfway, until golden brown and tender. Keep warm until serving.

In a bowl combine mixed greens, halved cherry tomatoes and sliced cucumber. Whisk 1 tbsp olive oil with 1 tsp lemon juice, 1/8 tsp salt and a pinch of black pepper; toss with salad. Hold chilled until serving.

bacon

If using bacon, heat a large skillet over medium. Lay bacon strips in a cold skillet, then cook 6–10 minutes, turning occasionally, until crisp to desired doneness. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed.

ham

If using a ham steak, heat 1 tsp olive oil in a skillet over medium-high. Sear ham 2–3 minutes per side until caramelized and heated through. Transfer to plate and keep warm.

oven-roasted turkey

If using pre-cooked oven-roasted turkey slices, warm them in a skillet with 1 tsp olive oil over medium for 1–2 minutes per side, or warm in a 300°F (150°C) oven for 5–7 minutes until heated through.

Bring skillet heat to medium-low. For two people, melt 2 tsp butter in a nonstick skillet and add 1 tsp olive oil. Season eggs with 1/4 tsp salt and 1/8 tsp pepper before or after cooking, as preferred.

fried (sunny-side or over-easy/medium)

For sunny-side: crack eggs into skillet, cook gently 2–3 minutes until whites set but yolks still runny. For over-easy/medium: cook until whites set, flip with a spatula and cook 15–30 seconds (over-easy) or 45–60 seconds (over-medium).

scrambled

Beat eggs lightly with a fork. Add to the hot skillet and cook gently, stirring occasionally, until soft curds form, about 2–3 minutes. Remove slightly underdone — they will finish resting.

poached

Bring 2 inches of water with 1 tbsp vinegar to a gentle simmer. Crack each egg into a small bowl and slip into simmering water. Poach 3–4 minutes for a runny yolk or 5 minutes for medium. Remove with a slotted spoon and drain on a towel.

Plate eggs immediately with chosen protein and either roasted potatoes or salad. Sprinkle chopped parsley and a grind of black pepper. Serve with sourdough toast spread with butter and optional hot sauce or ketchup on the side.

Toast sourdough slices to desired darkness (2–4 minutes in a toaster or under broiler). Spread 1 tsp butter across both slices and cut on the diagonal if desired. Serve immediately so it remains warm and crisp.

Timing notes: Start potatoes first (they take ~30 minutes). When potatoes have 8–10 minutes remaining, begin protein. Start eggs and toast last so they are freshly cooked. Assemble each plate with: 2 eggs, chosen protein (bacon/ham/turkey), a serving of potatoes or a portion of salad, and 1 sourdough toast. Garnish with parsley and serve hot.