Full American Breakfast Recipe

Dice onion, mushrooms, tomato and bell pepper into small, uniform pieces (about 1/4 inch). Finely chop green chili (remove seeds for less heat) and roughly chop coriander. Grate or measure shredded cheddar cheese.

Beef ham

Heat a nonstick skillet over medium heat with 1 tsp oil. Add ham slices and sear 1–1.5 minutes per side until warmed and lightly browned. Keep warm on low heat while you cook eggs.

Chicken sausages

Heat skillet over medium, add 1 tsp oil, and cook sausages 4–6 minutes, turning occasionally until browned and cooked through. Slice diagonally after resting 1 minute.

Hash brown

If using frozen hash browns, cook according to package instructions in oven or skillet until golden and crisp (usually 8–12 minutes). If fresh, heat 1 tbsp oil in skillet and cook 4–6 minutes per side until golden.

Fries

Bake or fry french fries according to package or method until hot and crisp (typically 12–18 minutes in oven at 220°C/425°F or deep-fry 3–5 minutes). Season with salt.

Fried (sunny-side or over-easy)

Heat 1 tsp butter and 1 tsp oil in a nonstick skillet over medium. Crack eggs into a small bowl then into the skillet. Season with 1/4 tsp salt and a pinch of pepper. For sunny-side up: cook gently 2–3 minutes until whites set but yolk is runny. For over-easy: cook 2 minutes, flip carefully, cook 20–30 seconds more for runny yolk, or longer for firmer yolk.

Poached

Bring 2 cups water and 1 tsp vinegar to a gentle simmer in a wide shallow pan. Crack an egg into a small cup. Create a gentle whirlpool and slip egg into center; cook 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Boiled

Bring a small pot of water to boil, lower eggs in, and cook 6–7 minutes for medium-set yolk or 9–11 minutes for hard-cooked. Transfer to ice bath 2 minutes, peel, and slice or serve whole. Season to taste.

Scrambled

Crack eggs into a bowl, add 1 tbsp milk, 1/4 tsp salt and 1/8 tsp pepper, and beat until blended. Melt 1 tbsp butter in a nonstick skillet over medium-low. Add onions and mushrooms and sauté 2–3 minutes until softened. Add tomatoes, bell pepper and green chili and sauté 1–1.5 minutes. Pour eggs over vegetables, let set 10–15 seconds, then gently stir with a spatula, folding until soft curds form (about 2–3 minutes). Stir in chopped coriander and 2 tbsp cheddar just before removing from heat.

Omelet

Beat eggs with 1 tbsp milk, 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp butter in a 8–10 inch nonstick skillet over medium. Sauté onion and mushrooms 2–3 minutes, add tomato, bell pepper and green chili and cook 1 minute. Pour egg mixture over vegetables, tilt skillet to spread. As edges set, lift them to let uncooked egg flow underneath. When mostly set but slightly runny on top, sprinkle 3 tbsp cheese and chopped coriander on one half, fold the omelet over and cook 30–60 seconds more until cheese melts. Slide onto plate.

Toast bread and spread butter. Plate the eggs with your chosen side (ham/sausages/hash browns/fries). Garnish eggs with remaining coriander and extra black pepper if desired. Serve ketchup or hot sauce on the side.