Restaurants›Hawks Public House›Chef’s Breakfast Recipe

Chef’s Breakfast Recipe

Inspired by Hawks Public House
Time30m
Serves2

soft scramble, country potatoes, crispy bacon, pain de mie and pickles

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Ingredients

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Soft Scramble

Country Potatoes

Crispy Bacon

Pain de Mie

Pickles

Method

Soft Scramble

1

Prepare the Eggs

In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

2

Cook the Scramble

In a non-stick skillet, melt the butter over medium-low heat. Pour in the egg mixture and gently scramble, folding the eggs with a spatula until soft and slightly runny. Remove from heat.

Country Potatoes

3

Prepare the Potatoes

Dice the potatoes into small cubes. Boil them in salted water for about 5-7 minutes until slightly tender. Drain well.

4

Cook the Potatoes

In a skillet, heat olive oil over medium heat. Add the potatoes, paprika, garlic powder, salt, and pepper. Sauté until golden brown and crispy, about 10-15 minutes.

Crispy Bacon

5

Cook the Bacon

In a skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Drain on paper towels.

Pain de Mie

6

Toast the Bread

In a skillet, melt butter over medium heat. Add the slices of pain de mie and toast on both sides until golden brown.

Serve

7

Plate the Breakfast

On a plate, serve the soft scrambled eggs, crispy bacon, golden country potatoes, toasted pain de mie, and a side of pickles.