The Truman Recipe

Toast bread

If using bread: place the slice in a toaster and toast to medium golden (about 2–3 minutes). If using a biscuit: warm the biscuit in a 350°F (175°C) oven for 5–7 minutes or heat in a skillet covered over low heat for 4–5 minutes until warm and slightly crisp on the outside.

Butter

When toast/biscuit is hot, spread the butter (about 1 tsp) over one side so it melts; set aside on a plate.

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp oil or a small pat of butter and swirl to coat.

If using a sausage patty or ham slice: place it in the hot skillet and cook 2–3 minutes per side, until nicely browned and cooked through (internal temperature for pork sausage 160°F/71°C). If using bacon: cook 2–4 minutes per side until crisp or to desired doneness. Remove the cooked meat to a plate and keep warm.

In the same skillet with remaining juices (add a tiny splash of oil if the pan is dry), reduce heat to medium-low. Crack the large egg into a small bowl to check for shells.

Gently slide the egg into the skillet. For sunny-side-up: cook 2–3 minutes until whites are set but yolk is runny; cover the pan for 30–45 seconds if you want the whites fully set on top. For over-easy: cook 2 minutes, flip carefully and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds. Season the egg with a pinch of salt and pepper while cooking.

When the egg reaches your desired doneness, remove it with a spatula and place it on top of the meat (or beside it) on the plate with the toast/biscuit.

Place the buttered toast or warmed biscuit on the plate. Top with the cooked meat, then the egg. If desired, add an extra pinch of salt and pepper to taste.

Serve immediately while warm. Optional: serve with hot sauce, ketchup, or a few greens on the side.