Two Eggs, Choice Of Meat & Toast Recipe
Make Two Eggs, Choice Of Meat & Toast Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs & main
Toast
Optional garnish
Method
Prep & meat
Prepare meat
If using raw bacon or sausages, cook them first. For bacon: heat a skillet over medium, add bacon strips and cook 3–5 minutes per side until crisp or to desired doneness. Transfer to a paper towel–lined plate. For sausage links/patties: cook over medium heat 8–12 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). For a pre-cooked ham steak: reheat in skillet 2–3 minutes per side until warmed through. Keep meat warm on a plate while cooking eggs.
Toast
While meat finishes, toast two slices of bread in a toaster or under a broiler until golden (about 2–4 minutes depending on appliance). Spread butter evenly on both slices and set aside, keeping warm.
Eggs
Cook eggs — fried (sunny-side or over-easy)
Heat a nonstick skillet over medium-low and add 1 tbs butter. When butter is melted and foaming, crack two eggs into a small bowl, then gently slide them into the skillet. Season with 1/8 tsp salt and a pinch of black pepper. For sunny-side up: cook undisturbed 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, gently flip with a spatula, and cook 15–30 seconds more for runny yolks.
Cook eggs — scrambled
If the guest prefers scrambled, crack the eggs into a bowl, add 1 tbsp milk or water (optional), and beat with a fork until combined. Heat the skillet over medium-low, melt 1 tbs butter, pour in eggs and let set for 10–20 seconds. Using a spatula, gently push cooked edges toward the center, folding until soft curds form and eggs are just set, 1–2 minutes. Season with salt and pepper.
Cook eggs — poached
If poached is requested, bring a shallow saucepan of water to a gentle simmer (add 1 tsp vinegar if desired). Crack each egg into a small cup and gently slide into simmering water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel; season with salt and pepper.