Jun 09 2026
Restaurants›Earls Kitchen + Bar - Waikiki›Earls Breakfast Recipe

Earls Breakfast Recipe

Inspired by Earls Kitchen + Bar - Waikiki
Time30m
Serves2

Eggs sunny side up, dry-cured bacon, sourdough toast, crispy potato pavé, garden greens

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Ingredients

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Eggs

Bacon

Toast

Potato Pavé

Garden Greens

Method

Eggs

  1. 1

    Cook the Eggs

    Heat a non-stick skillet over medium heat. Crack the eggs gently into the skillet without breaking the yolks. Season with salt and black pepper. Cover the skillet with a lid and cook for 3-4 minutes, or until the whites are set and yolks are still runny. Remove from heat.

Bacon

  1. 2

    Cook the Bacon

    In the same skillet, after removing the eggs, add the dry-cured bacon slices. Cook over medium heat for 5-7 minutes, turning occasionally, until crispy and golden. Remove from skillet and drain on paper towels.

Toast

  1. 3

    Prepare the Toast

    In the same skillet, melt butter over medium heat. Add the sourdough bread slices and toast on each side until golden brown, about 2-3 minutes per side. Remove from the skillet.

Potato Pavé

  1. 4

    Prepare the Potato Pavé

    Peel and thinly slice the potatoes. Heat olive oil in a clean skillet over medium heat. Layer the potato slices in a single layer, season with salt and black pepper. Cook for about 10-12 minutes until golden brown and crispy, flipping halfway through. Remove from skillet and drain on paper towels.

Garden Greens

  1. 5

    Prepare the Garden Greens

    In a bowl, combine the mixed salad greens. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper. Toss gently to combine.

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