Two-egg Breakfast* Recipe

parboil potatoes

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a simmer and cook 5–6 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 1.5 tbs neutral oil and swirl to coat. Add parboiled potatoes in a single layer. Let them sit, undisturbed, 3–4 minutes to develop a brown crust, then stir or flip to brown other sides, 4–6 more minutes.

Push potatoes to one side, add onion and bell pepper to the empty side, cook 2–3 minutes until softened, then mix with potatoes. Sprinkle paprika, garlic powder, 0.75 tsp salt, and 0.25 tsp black pepper. Cook another 1–2 minutes until fragrant and potatoes are crisped. Taste and adjust seasoning. Stir in 1 tbs chopped parsley if using. Keep warm while finishing other components.

If cooking bacon: place 3 strips in a cold skillet, then set over medium heat. Cook 6–10 minutes, turning occasionally, until crisped to preference. Transfer to paper towels to drain. Reserve 1 tbs bacon fat in the pan for eggs (optional).

If cooking sausages: heat 1 tsp neutral oil in a skillet over medium heat. Add 3 breakfast sausages and cook, turning occasionally, 10–12 minutes until browned and cooked through (internal temp 160°F/71°C). Transfer to a plate and keep warm.

Preheat oven to 450°F (230°C). Line a baking sheet or use a cast-iron skillet.

In a large bowl, whisk together 2.5 cups flour, 1 tbs baking powder, 0.5 tsp baking soda, and 1 tsp salt.

Cut 0.75 cup cold cubed butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add 1 cup cold buttermilk and gently fold until the dough just comes together. Do not overmix.

Turn dough onto a lightly floured surface, pat to about 1-inch thickness. Use a 2.5–3 inch biscuit cutter to cut biscuits; gather scraps and press gently to cut additional biscuits. This recipe yields about 6 biscuits; cook as many as needed.

Place biscuits on the baking sheet about 1 inch apart (for slightly crisper sides) or touching (for softer sides). Brush tops with 1 tbs melted butter.

Bake in preheated oven 12–15 minutes until golden brown. Remove and brush again with any remaining melted butter. Serve one biscuit with the breakfast.

About 3–4 minutes before serving, heat a nonstick skillet over medium-low and add 1 tbs butter (or reserved bacon fat). When butter foams, crack 2 eggs into a small bowl to check for shells.

For sunny-side-up: gently slide eggs into the skillet, season with 0.25 tsp salt and 0.125 tsp pepper, cover skillet and cook 3–4 minutes until whites are set but yolks are runny. For over-easy: cook 2–3 minutes until whites set, gently flip and cook 15–30 seconds more. For scrambled: whisk eggs briefly before cooking and scramble over medium-low 2–3 minutes until just set.

Remove eggs to plate, sprinkle with chopped chives if desired. Assemble plate with home fries, protein (3 bacon strips or 3 sausages), and one biscuit. Serve immediately.