One Egg, Toast & Choice Of Bacon, Sausage, Or Ham Recipe

Cook bacon

If using bacon: place a cold skillet over medium heat and arrange 2 bacon slices in a single layer. Cook 3–5 minutes per side, turning occasionally, until crisped to your liking. Transfer to a paper towel–lined plate to drain. Keep skillet (with bacon drippings) for the egg, or wipe and add 1 tsp neutral oil if preferred.

Cook sausage links

If using breakfast sausage links: heat 1 tsp neutral oil in a skillet over medium. Add 2 links and cook 8–10 minutes, turning frequently, until browned and cooked through (internal temp 160°F / 71°C). Transfer to a plate and keep skillet for the egg.

Cook ham

If using a ham slice: heat 1 tsp neutral oil or a small knob of butter in a skillet over medium. Add the ham slice and cook 1–2 minutes per side until warmed and lightly browned. Transfer to a plate and keep skillet for the egg.

Heat skillet

After cooking your chosen protein, reduce heat to medium-low. If skillet is dry, add 1 tsp butter and let it melt without browning.

Cook the egg (sunny-side up)

Crack 1 large egg into a small bowl or ramekin to check for shells. Gently slide the egg into the skillet. Sprinkle a pinch of salt and pepper. Cover the skillet with a lid and cook 2–3 minutes for set whites and runny yolk (longer if you prefer firmer yolk). Alternatively, for over-easy: cook whites until mostly set, flip carefully and cook 15–30 seconds more.

Toast the bread

While the egg cooks, toast 1 slice of bread in a toaster or in a separate dry skillet over medium heat until golden, about 1–2 minutes per side. Spread 1 tsp butter on the warm toast if desired.

Assemble

Place the toast on a plate. Transfer the cooked egg on top of or beside the toast. Arrange the cooked bacon, sausage, or ham alongside. Add ketchup or hot sauce on the side if you like.

Serve immediately while hot. Taste and adjust with extra salt and pepper if needed. Leftovers (extra protein) can be refrigerated and reheated within 2–3 days.