Breakfast Plate Recipe

Make dough

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar and 3/4 tsp salt. Cut 6 tbsp cold cubed butter into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.

Form biscuits

Make a well and add 3 tbsp buttermilk. Stir gently until a shaggy dough forms; add up to 1/4 cup milk or extra buttermilk if dough is too dry. Turn onto a lightly floured surface, fold once or twice to bring together, and pat to about 1-inch thickness. Use a 2.5-inch round cutter to stamp 6 biscuits, pressing straight down (don’t twist). Gather scraps and re-cut if needed.

Bake

Place biscuits on a baking sheet about 1-inch apart, brush tops lightly with milk, and bake 12–15 minutes until golden brown. Keep warm wrapped in a clean towel while finishing other components.

Par-cook potatoes

Place 2 cups cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Fry and season

Heat 2 tbsp vegetable oil and 1 tbsp butter in a large nonstick skillet over medium-high heat. Add potatoes in a single layer and cook without moving 3–4 minutes to develop color. Stir and add 1/2 cup diced onion and 1/4 cup diced green pepper; continue to cook, turning occasionally, 6–8 minutes until potatoes are golden and onions are softened. Stir in 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm.

Cook bacon

If serving bacon: lay 4 slices in a cold skillet, turn heat to medium-high and cook 6–8 minutes, turning occasionally, until crisp to your liking. Transfer to paper towels to drain.

Cook ham

If serving ham steak: heat 1 tbsp oil or butter in a skillet over medium-high heat. Add ham and cook 2–3 minutes per side until warmed through and lightly browned. Remove and keep warm.

Prepare poaching water

Fill a wide shallow saucepan with about 3 inches of water and bring to a gentle simmer (not a rolling boil). Add 1 tbsp white vinegar. Reduce heat so surface is just moving.

Poach eggs

Crack each of 4 eggs into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg in at a time (or gently lower from the ramekin). Poach 3–3.5 minutes for runny yolks or 4–5 minutes for medium. Remove with a slotted spoon, drain on paper towels and keep warm in a shallow pan of warm water if needed.

Make hollandaise

While eggs are poaching, melt 6 tbsp butter in a small saucepan until hot and foaming; keep warm but not boiling. In a heatproof bowl (or double-boiler) whisk together 3 egg yolks, 1 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper and 1 tsp cold water. Place bowl over (not touching) simmering water and whisk constantly until mixture thickens slightly (about 2–3 minutes) and reaches ribbon consistency. Remove from heat and very slowly drizzle in the melted butter in a thin stream while whisking until sauce is thick and glossy. Taste and add 1/8 tsp cayenne if desired. Keep warm (cover loosely) until plating.

Split biscuits in half and place one half on each plate. Arrange a portion of homefries beside the biscuit.

Top each biscuit half with a slice of ham or 2 bacon slices (if using bacon leave as whole or fold to fit), then place a poached egg on top.

Spoon 2–3 tablespoons hollandaise over each egg. Garnish with a sprinkle of chopped fresh chives and additional salt and pepper to taste.

Serve immediately with remaining biscuit halves and homefries alongside.