Hemingway's Breakfast Recipe

Cook eggs your way

Decide how you want the two eggs (sunny-side up, over-easy, scrambled, or poached). For fried (sunny-side up or over-easy): heat a nonstick skillet over medium-low heat, add 1 tbs butter and let it melt and foam. Crack eggs into a small bowl and gently slide into the pan. Season with 1/8 tsp salt and a pinch of pepper. Cook sunny-side up until whites are set, about 3–4 minutes; for over-easy, gently flip with a spatula and cook 20–30 seconds more. For scrambled: whisk eggs with a pinch of salt, melt butter in a skillet over medium-low heat, pour eggs in, stir slowly until just set, about 2–3 minutes. For poached: heat 2 cups water with 1 tbs vinegar to a gentle simmer, swirl and slide in the cracked eggs, poach 3–4 minutes for runny yolks, remove with a slotted spoon and drain on paper towel.

Prepare potatoes: wash and peel if desired, then cut into 1/2-inch dice to yield about 12 oz. Pat dry.

Pre-cook potatoes: place diced potatoes in a medium microwave-safe bowl, cover loosely, and microwave 4–6 minutes until just tender but not falling apart. Alternatively, parboil in salted water 6–8 minutes and drain.

Sauté vegetables: heat 1 tbs olive oil in a 10-inch skillet over medium-high heat. Add 1/4 cup diced onion and 1/4 cup diced bell pepper (if using) and sauté 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Brown potatoes: add par-cooked potatoes to the skillet in a single layer. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp ground cumin. Cook undisturbed 3–4 minutes to get a crust, then stir and continue to brown for 6–8 minutes, turning occasionally until golden and crisp on the edges and cooked through.

Finish and garnish: check seasoning and adjust salt/pepper. Remove from heat and stir in 1 tbs chopped cilantro or parsley. Keep warm until plating.

Toast bread: preheat a griddle or skillet over medium heat. Butter both sides of 2 slices of Cuban or white bread with 1 tbs softened butter. Toast in the skillet, pressing lightly, 1–2 minutes per side until golden and crisp. Alternatively, grill or broil until desired color.

Slice and keep warm: once toasted, slice on the diagonal and keep warm with the potatoes.

Ham croquettes (if selected)

If using prepared ham croquettes, heat 1 tbs vegetable oil in a skillet over medium heat. Fry croquettes 2–3 minutes per side until golden and heated through, turning carefully. Drain on paper towel and keep warm.

Bacon (if selected)

For bacon, lay strips in a cold skillet, turn heat to medium, and cook 6–10 minutes, turning occasionally, until crisp or to desired doneness. Drain on paper towel.

Sausage (if selected)

For breakfast sausages, heat 1 tbs oil in a skillet over medium heat. Add links and cook 10–12 minutes, turning frequently to brown evenly and reach an internal temperature of 160°F (71°C). Remove and rest 2 minutes.

Brew coffee: prepare 12 oz of Dynamite Roasters drip coffee using your preferred brewer. Serve in a warmed mug with 2 tbs milk or cream and sugar to taste if desired.

Assemble: on each plate, place a generous portion of Cuban-style potatoes to one side, the two eggs cooked as requested on top or beside the potatoes, and the toasted Cuban bread slices to the side. Add the chosen protein (3 croquettes or bacon strips or sausage links). Garnish potatoes with an extra sprinkle of chopped cilantro or parsley and a pinch of black pepper.

Serve immediately with the brewed Dynamite Roasters coffee on the side. Provide hot sauce or ketchup on request.