Vegetarian Classic Two Egg Breakfast Recipe

Prepare potatoes: After grating the potatoes, place them in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much moisture as possible—this yields crispier hash browns.

Combine: In a medium bowl, mix the drained grated potatoes with grated onion, 1/2 tsp salt, 1/4 tsp pepper and 1 tablespoon flour (if using). Toss to combine.

Preheat pan: Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil shimmers, reduce heat to medium.

Form and cook: Add the potato mixture to the pan and press into a roughly 6–7 inch round (or divide into two smaller pancakes). Cook without stirring until the underside is deep golden brown and releases easily, about 6–8 minutes.

Flip and finish: Add remaining 1 tablespoon oil (and 1 tablespoon butter if using) around the edges, flip the hash brown using a spatula (or invert onto a plate then slide back into pan). Cook until the second side is golden and potatoes are cooked through, about 5–6 minutes more.

Keep warm: Transfer finished hash brown to a warm plate and keep in a low oven (200°F / 95°C) while you cook the eggs and toast.

Heat skillet: Return the same skillet or use a clean nonstick skillet and heat over medium. Add 1 tablespoon butter and let it melt and foam.

Sunny-side up or Over-easy/Over-medium/Over-hard

Crack the 2 eggs into the skillet (or into a small bowl then into pan). Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side up: cook gently until whites are set and yolks still runny, about 2–3 minutes; cover for 30–45 seconds to help set whites if needed. For over-easy/over-medium/over-hard: when whites are mostly set, carefully flip each egg and cook 15–30 seconds for over-easy (runny yolk), 45–60 seconds for over-medium (slightly set yolk), or 1.5–2 minutes for over-hard (fully set yolk).

Scrambled

Whisk the eggs with a pinch of salt and pepper until blended. Melt butter in the skillet over medium-low. Pour eggs in and let them set slightly at the edges, then gently push curds from edges to center with a spatula until softly set but still moist, about 2–3 minutes. Remove from heat slightly early as residual heat will finish them.

Poached (alternative)

If poaching: bring a wide saucepan of water with a splash of vinegar to a gentle simmer. Crack each egg into a small cup and slip into simmering water. Poach for 3 minutes for runny yolk, 4 minutes for medium. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Serve eggs immediately on warm plate next to hash brown and toast. Sprinkle optional chives over eggs if desired.

Toast bread: While eggs cook, place the 2 slices of bread in a toaster and toast to desired doneness.

Butter: Spread 1 tablespoon softened butter evenly over the hot toast.

Plate: Place hash brown on plate, add the two eggs cooked to order, and place buttered toast on the side. Add optional cooked bacon, sausage patty, or ham if requested.

Finish: Season eggs or hash browns to taste with additional salt and pepper. Garnish with chopped chives if desired and serve immediately.