The Growing Boy Recipe

Scramble the eggs

Crack the three large eggs into a bowl, add 2 tbsp milk, 1/4 tsp salt and 1/8 tsp pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. When the butter is foamy, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Continue cooking, stirring occasionally, until the eggs are softly set but still moist, about 2–3 minutes. Remove from heat and keep warm.

Select two meats from the meat section. Cook both concurrently while preparing other components so everything finishes about the same time.

Bacon

Lay 4 strips of bacon in a cold skillet, turn heat to medium, and cook 3–5 minutes per side until crispness desired. Transfer to paper towel-lined plate and keep warm.

Sausage Patties

Form 2 patties (if using bulk sausage) or cook preformed patties in a skillet over medium heat 4–5 minutes per side until internal temp 160°F (71°C). Keep warm.

Ham Slices

Heat a little oil or butter in a skillet over medium-high heat. Sear 2 ham slices about 1–2 minutes per side until lightly browned. Keep warm.

Link Sausages

Prick links with a fork and pan-fry over medium heat 8–10 minutes, turning frequently until browned and cooked through. Keep warm.

Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil and 1 tbsp butter until shimmering. Add 2 tbsp finely diced onion (optional) and sauté 30–60 seconds until translucent.

Add 1 cup thawed, well-squeezed shredded hash browns, spread into an even layer, and press down with a spatula. Let cook undisturbed 3–4 minutes to form a golden crust. Flip in sections, season with 1/2 tsp salt and 1/4 tsp pepper, and cook another 3–4 minutes until crisp and cooked through. Transfer to plate and keep warm.

If you chose pancakes: In a bowl whisk 3/4 cup flour, 1 tbsp sugar, 1 tsp baking powder and 1/4 tsp salt. In a separate bowl whisk 3/4 cup milk, 1 large egg and 1 tbsp melted butter. Pour wet into dry and stir until just combined (batter will be slightly lumpy).

Heat a griddle or nonstick skillet over medium heat and brush with butter. For each pancake, pour about 1/4 cup batter onto the surface. Cook until bubbles form on top and edges look set, about 2 minutes, then flip and cook 1–2 minutes more until golden. Keep warm in a low oven while you finish other components.

If you chose French toast instead of pancakes: In a shallow bowl whisk 1 egg with 1/4 cup milk, 1/4 tsp vanilla and 1/8 tsp cinnamon. Heat a skillet over medium and melt 1 tbsp butter.

Dip 2 slices of thick bread into the custard, soak about 10–15 seconds per side. Place in skillet and cook 2–3 minutes per side until golden brown and cooked through. Keep warm.

If you chose biscuit & gravy instead of pancakes/French toast: Warm biscuit according to package or bake until heated through. Meanwhile, in a skillet cook 1/4 lb ground pork sausage over medium heat, breaking it up until browned and crisp, about 5–6 minutes.

Sprinkle 1 tbsp flour over the cooked sausage and stir 1 minute to remove raw flour taste. Gradually stir in 1/2 cup milk, scraping up browned bits, and simmer until thickened, about 2–3 minutes. Season with 1/4 tsp salt and 1/2 tsp black pepper (adjust to taste). Halve the biscuit and spoon gravy over the top.

Arrange the scrambled eggs, your two selected meats, and a generous portion of hash browns on a plate. Add pancakes or French toast (or the biscuit with gravy) according to your choice.

Serve with 2 tbsp maple syrup and 1 tbsp butter for pancakes/French toast. Sprinkle chopped chives over hash browns or gravy if desired. Serve immediately while hot.