Two Eggs With Sausage Or Bacon Or Smoked Sausage Recipe

Cook bacon

If using bacon: place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 6–10 minutes, turning occasionally, until crispness reaches your preference. Transfer bacon to a paper-towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet (or discard excess).

Cook breakfast sausage links

If using breakfast sausage links: heat a skillet over medium. Add 1 teaspoon neutral oil if skillet is dry. Add sausage links and cook 8–10 minutes, turning frequently, until browned and cooked through (internal temp 160°F / 71°C). Transfer to a plate and rest 2 minutes.

Cook smoked sausage

If using smoked sausage: slice into 1/2-inch rounds (or leave whole). Heat skillet over medium with 1 teaspoon oil or reserved bacon fat. Add smoked sausage and cook 3–5 minutes per side until nicely browned and heated through. Transfer to plate.

Choose egg style

Decide whether you want fried (sunny-side or over-easy), scrambled, or poached. The following directions show fried (sunny-side) and scrambled options. All options assume eggs at room temperature for even cooking.

Fried - sunny-side or over-easy

Wipe skillet of excess fat leaving roughly 1 teaspoon bacon fat or 1 teaspoon oil + 1/2 tbs butter. Heat over medium-low until butter foams but does not brown. Crack eggs into a small bowl one at a time, then gently slide into skillet. Season with salt and pepper. For sunny-side: cover skillet with a lid for 1½–2 minutes until whites are set but yolks still runny. For over-easy: once whites are mostly set (about 2 minutes), gently flip with a spatula and cook 15–30 seconds for runny yolk or 45–60 seconds for slightly set yolk. Transfer eggs to plate alongside cooked protein.

Scrambled

Crack eggs into a bowl, add a pinch of salt and pepper, and beat until just combined. Heat skillet over medium-low with butter. Pour eggs into skillet and allow them to set slightly for 10–15 seconds, then gently push from edges to center with a spatula, folding until soft curds form, about 1–2 minutes. Remove from heat when slightly underdone (carryover heat will finish cooking) and plate.

Poached (optional)

Bring a wide saucepan of water to a gentle simmer and add a splash of vinegar (optional). Create a gentle whirlpool and slip cracked eggs into the center. Poach 3–4 minutes for runny yolks, then remove with a slotted spoon and drain on a paper towel. Season with salt and pepper.

Rewarm protein briefly if needed: return cooked protein to skillet over low heat 30–60 seconds to rewarm. Place two eggs on a plate and add your chosen protein beside them (two bacon strips, two links, or smoked sausage).

Garnish & serve: sprinkle chopped parsley over eggs if using. Serve immediately with toast or an English muffin on the side. Adjust salt and pepper to taste.