Full French Recipe

Prepare the potatoes: wash and, if large, cut into 1/2-inch dice so you have about 1 cup. Pat dry.

Heat a 10–12 inch skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced potatoes in a single layer.

Season potatoes with 1 tsp salt, 1 tsp black pepper and 1 tsp thyme. Let potatoes cook undisturbed for 3–4 minutes to brown, then stir or flip pieces. Continue to cook, stirring every 2–3 minutes, until golden and fork-tender, about 10–12 minutes total.

Add 1 tsp minced garlic during the last 1–2 minutes of cooking and stir to combine. Transfer potatoes to a warm plate and keep in a low oven (100–120°C / 210–250°F) if needed while finishing other components.

Preheat broiler or oven to 425°F (220°C) if not already heating for potatoes (can be done simultaneously).

Toss the halved tomatoes with 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar (optional). Place cut side up on a small baking sheet.

Roast in the oven for 12–15 minutes (or broil 3–5 minutes watching closely) until softened and slightly caramelized. Remove and keep warm.

Using the same skillet used for potatoes (wipe out excess oil if necessary), add 1 tsp neutral oil and set over medium heat.

Cook the breakfast sausages: add sausages to the skillet and brown on all sides, turning frequently, about 8–10 minutes for links (longer if thick). If using sausage patties, cook 4–5 minutes per side until internal temperature reaches 160°F (71°C). Transfer to plate and tent with foil to keep warm.

In the same skillet, add the bacon slices. Cook over medium heat until crisp, about 3–5 minutes per side depending on thickness. Transfer to paper towel-lined plate to drain.

Decide egg style: sunny-side, over-easy, or scrambled. For sunny-side or over-easy, reduce skillet heat to medium-low and add 1 tablespoon butter to the skillet; for scrambled, beat eggs with a pinch of salt and 1 tbsp butter or a splash of milk.

Sunny-side or Over-easy

Crack the 2 eggs into the skillet spaced apart. Cook on medium-low for 2–3 minutes until whites are set. For over-easy, gently flip each egg and cook 15–30 seconds more for a runny yolk, or longer to desired doneness.

Scrambled

Pour beaten eggs into the skillet over medium-low heat. Stir gently with a spatula, folding curds until softly set, about 2–3 minutes. Season with a pinch of salt and pepper.

While eggs are finishing, heat a small pan or use a toaster. Butter each slice of sourdough (1/2 tbs total) and toast in a skillet over medium for 1–2 minutes per side until golden and crisp.

Plate the Full French: place toasted sourdough on the plate, add a portion of the potatoes, place the roasted tomatoes alongside, lay the bacon and sausages next to the potatoes, and top or side the eggs as desired.

Garnish with chopped parsley if using and season eggs and potatoes to taste with extra salt and pepper. Serve immediately.