The Traditional Breakfast Recipe

Stovetop Oats

In a small saucepan bring 2 cups water to a simmer. Stir in 1 cup rolled oats and 1/2 cup milk, then add 1/2 teaspoon salt and 1/2 teaspoon sugar. Reduce heat to low and simmer, stirring occasionally, for 6–8 minutes until the oats are tender and creamy. If needed, add a splash more milk or water to reach desired consistency. Keep warm on the lowest heat or transfer to a covered bowl.

Pan-fry bacon

Place a large cold skillet over medium heat and lay 6 slices of bacon in a single layer. Cook, turning occasionally, 8–12 minutes until crisped to your preference. Transfer bacon to a paper-towel–lined plate to drain. Reserve about 1 tablespoon of bacon fat in the skillet; discard excess or save for another use.

Cook sausage

In the same or a separate skillet, add 1 tablespoon vegetable oil and heat over medium. Add 4 breakfast sausage links or patties and cook 8–10 minutes, turning occasionally, until internal temperature reaches 160°F (71°C) for pork or follows package instructions for turkey. Transfer to plate and keep warm.

While meats cook, heat a griddle or skillet over medium-high. Brush both sides of 4 slices of sourdough with 1 tablespoon olive oil. Place on the hot surface and toast 1–2 minutes per side until golden and crisp. Remove and keep warm.

Slice 1 tomato into 1/2-inch thick rounds. Sprinkle with a pinch of salt, a grind of black pepper, and a squeeze of 1/4 lemon (optional). Briefly sear the tomato rounds in the skillet used for bread or bacon for 30–45 seconds per side until slightly softened and warmed; remove and set aside.

Crack 4 large eggs into a medium bowl. Add 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter melts and foams but before browning, pour in the egg mixture. Let the eggs sit without stirring for about 20–30 seconds until edges just begin to set. Using a silicone spatula, gently push curds from the edges toward the center, rotating the pan as you go. Cook slowly, folding and stirring occasionally, about 3–4 minutes total, until soft-set and creamy.

When eggs are nearly done but still slightly wet, sprinkle 1/2 cup grated cheddar evenly over the eggs. Fold once to distribute the cheese and remove skillet from heat (carryover heat will finish cooking). Taste and adjust seasoning with a small pinch of salt and pepper if needed.

Arrange 2 toasted bread slices on each plate. Spoon a generous portion of creamy scrambled eggs on top of or beside the toast. Place 3 bacon slices and 2 sausage links or patties per plate.

Spoon a serving of warm oats (about 1/2 cup) into a small bowl or alongside the plate. Top oats with a pat of butter (about 1/2 tablespoon) and a sprinkle of chopped green onion if desired.

Add the seared tomato rounds to the plate and scatter 2 tablespoons chopped fresh parsley or the remaining green onion over the eggs and tomatoes for freshness. Serve immediately while warm.