Two-egg Breakfast Recipe

parboil potatoes

Place the cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a simmer over medium-high heat and cook 6–8 minutes until just tender when pierced with a fork but not falling apart. Drain thoroughly and return to the warm pot for 2 minutes to steam dry.

pan-fry potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and let it heat until shimmering. Add the parboiled potatoes in a single layer (work in batches if needed). Let them sit undisturbed 3–4 minutes to develop a golden crust, then toss or flip pieces and continue to cook another 6–8 minutes, stirring occasionally, until most sides are golden-brown and crisp.

add aromatics & season

Reduce heat to medium. Push potatoes to the edges to create a center space in the pan; add the diced onion and bell pepper to the center and cook 2–3 minutes until softened. Stir garlic in and cook 30 seconds until fragrant. Sprinkle smoked paprika, dried oregano, salt and black pepper over the potatoes and toss to combine. Cook 1–2 more minutes to let spices bloom. Taste and adjust seasoning. Stir in chopped parsley if using and keep warm on very low heat while you cook bacon and eggs.

While potatoes are cooking, place a cold large skillet or cast-iron pan over medium heat and lay bacon slices in a single layer without overlapping. Cook 3–5 minutes per side, adjusting heat to maintain a steady sizzle but not burn, until crispy to your liking. Transfer bacon to a paper-towel–lined plate to drain. Reserve about 1 teaspoon of bacon fat in the pan to add flavor to eggs or potatoes (optional). Keep warm.

choose style

Decide how you want the eggs: fried (sunny-side or over-easy), scrambled, or poached. The following steps cover scrambled and fried; poaching instructions are provided in the note.

scrambled eggs

For soft scrambled: crack eggs into a bowl, add milk, a pinch of salt and pepper, and whisk until uniform and slightly frothy. Heat a 8–10 inch nonstick skillet over medium-low heat and add 1/2 tbs butter. Once melted and the pan is warm (not hot), pour the eggs in. Stir gently and continuously with a spatula, scraping the bottom, for 2–3 minutes until curds form and eggs are creamy but set. Remove from heat just before fully set (carryover will finish cooking). Season to taste and sprinkle chives.

fried eggs

For fried eggs: heat the skillet over medium and add 1/2 tbs butter (or reserved bacon fat). Once foaming, crack eggs into the pan (or crack into a small bowl and slide in). For sunny-side: cook undisturbed 2–3 minutes until whites set but yolks still runny; you can cover the pan for 30–45 seconds to set the tops slightly. For over-easy: cook 2 minutes until whites set, flip carefully and cook 15–30 seconds more for a runny yolk (longer for medium or firm yolk). Season with salt and pepper and sprinkle chives.

Plate assembly: divide the potatoes between plates, place eggs alongside or on top per preference, and fan or stack the bacon slices next to eggs. Garnish potatoes and eggs with remaining chives or parsley. Serve immediately.

To poach eggs: bring a wide saucepan of water to a gentle simmer with a tablespoon of white vinegar (optional). Create a gentle whirlpool, crack each egg into a small bowl then slip into the water, and poach 3 minutes for a runny yolk, 4 minutes for medium. Remove with a slotted spoon, drain on paper towels, and season.

Timing: start potatoes first (they take the longest). While potatoes parboil, preheat skillet for bacon. Cook bacon, keep warm, then finish potatoes and cook eggs last so everything is hot and ready at once.