Add-ons Recipe

Fried eggs

Heat a nonstick skillet over medium. Add 1/2 tbs butter and let foam. Crack 2 eggs into skillet, reduce heat to medium-low, season with a pinch of salt and pepper. Cook until whites are set and yolks reach desired doneness (about 2–3 minutes for runny yolk). For over-easy, flip gently and cook 15–30 seconds more.

Scrambled eggs

Whisk 2 eggs with 1 tbs milk or cream and 1/8 tsp salt. Heat skillet over medium-low with 1/2 tbs butter. Pour egg mixture in, let set briefly at edges, then stir gently with a spatula until soft curds form, about 2–3 minutes. Remove from heat just before fully cooked.

Poached egg

Bring a shallow pot of water to a gentle simmer and add a splash of vinegar (optional). Crack 1 egg into a cup, create a gentle whirlpool, slide egg into water. Poach 3 minutes for a runny yolk or 4–5 minutes for firmer. Remove with a slotted spoon and drain on paper towel; season with salt and pepper.

Combine 1/2 cup flour, 1/2 tsp baking powder, 1/2 tsp sugar and 1/8 tsp salt in a bowl. In another bowl whisk 1/2 cup milk, 1/2 of a large egg (beat one egg and use half), and 1 tbs melted butter. Pour wet into dry and stir until just combined; fold in seasonal add-in (2 tbs blueberries or pumpkin puree). Heat a nonstick skillet or griddle over medium and lightly grease. Pour batter to make a 4–5 inch pancake (~1/4 cup batter). Cook until bubbles appear and edges set, 1–2 minutes, flip and cook 1–2 minutes more until golden. Serve warm.

Whisk 1/2 egg, 2 tbs milk, 1/8 tsp vanilla and 1/16 tsp cinnamon in a shallow dish. Heat a skillet over medium with 1 tbs butter. Dip one thick slice of bread into custard, soak 10–15 seconds per side. Place onto skillet and cook 2–3 minutes per side until golden brown and cooked through. Serve immediately.

In a small saucepan over medium heat melt 1 tbs pan drippings or butter. Whisk in 1 tbs flour and cook 1 minute to remove raw flavor. Slowly whisk in 1/2 cup broth and 1/2 cup milk, bring to a gentle simmer while whisking until thickened, about 3–5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. If thicker is desired, simmer slightly longer; if thinner, whisk in more broth by tablespoons.

Bacon

For three slices, heat a skillet over medium and lay bacon in a single layer. Cook 3–5 minutes per side depending on thickness until crisp-tender. Drain on paper towels.

Chorizo (sliced or crumbled)

If using fresh chorizo, remove casing if necessary and crumble into a skillet over medium-high. Cook, breaking up pieces, until browned and cooked through, 6–8 minutes. If using cured chorizo slices, cook 2–3 minutes per side until browned.

Sausage patties/links

Cook pork sausage patties or links over medium heat 10–12 minutes, turning occasionally, until internal temperature reaches 160°F (71°C) and nicely browned. Drain excess fat.

Turkey sausage

Cook turkey links over medium heat 8–10 minutes, turning frequently, until internal temperature reaches 165°F (74°C) and browned.

Phorizo

Cook house phoriz (spiced pork) like chorizo: crumble and brown in a skillet 6–8 minutes until cooked through and slightly crisp at edges. Drain excess fat if needed.

For sliced breads (wheat, sourdough, rye): toast in a toaster or under a broiler until golden (2–3 minutes), then spread with butter (about 1/2 tbs per slice). For English muffin: split, toast cut sides until golden and butter. For buttermilk biscuit: warm in oven at 350°F (175°C) for 5–7 minutes if pre-baked, then split and butter. Serve immediately.