Two Cage Free Eggs With Meat Recipe

Prepare pan and preheat

Place a large skillet (preferably cast iron or nonstick) over medium heat. Add 1 tsp neutral oil and allow it to warm for 30 seconds.

If using pork sausage links or turkey sausage links (fully cooked): arrange links in the preheated skillet and cook, turning occasionally, until warmed through and browned in spots, about 4–6 minutes. If using raw pork sausage patties: flatten into even patties and cook over medium heat 4–5 minutes per side until internal temperature reaches 160°F (71°C). If using pre-cooked patties, cook 2–3 minutes per side to heat and brown.

If using thick-cut applewood bacon: add bacon to the same skillet (or a separate cold skillet) and cook over medium heat, turning occasionally, until crisped to desired doneness, 6–10 minutes. For even cooking, render slowly; drain excess fat onto a paper towel-lined plate.

If using oven-baked ham slices: warm ham in the hot skillet 30–60 seconds per side until heated and lightly caramelized edges. Remove cooked meat to a plate and keep warm while you cook the eggs.

Reduce heat to low–medium. Add 1 tbs unsalted butter to the skillet and let it melt, tilting the pan to coat the surface.

Crack the two cage-free eggs into a small bowl or ramekin one at a time (this avoids shell bits). Season the eggs in the bowl with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.

For sunny-side-up: gently slide eggs from the bowl into the skillet, keeping them slightly apart. Cover the skillet with a lid and cook undisturbed for 2.5–4 minutes, until whites are set but yolks remain runny. For over-easy: cook uncovered 2–3 minutes until whites are mostly set, flip gently with a spatula, and cook 10–20 seconds more. For over-medium: flip and cook 30–45 seconds; for over-hard: cook 60–90 seconds until yolks are firm.

When eggs are done to your preference, carefully transfer them to the plate with the cooked meat.

If desired, spoon a small amount of any rendered bacon or sausage fat over the eggs for extra flavor, or blot excess grease before serving.

Garnish with chopped fresh parsley and serve with hot sauce or ketchup on the side. Serve immediately while hot.