Dockside Breakfast Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

In a medium bowl, toss the frozen tater tots with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Spread tots in a single layer on the prepared baking sheet. Bake on the middle rack 20–25 minutes, turning once halfway through, until golden brown and crisp.

When tots are hot and crisp, remove from oven and immediately toss with chopped parsley and chives so the herbs adhere. Keep warm in a low oven (200°F/95°C) if needed.

While tots bake, cook the bacon: place bacon strips in a cold skillet in a single layer and set over medium heat.

Cook bacon 6–10 minutes, turning occasionally, until browned and crisp to your liking. Transfer bacon to a paper-towel-lined plate to drain and keep warm. Reserve 1 teaspoon bacon fat in the skillet and discard the rest or save for another use.

Reduce heat to medium-low. Add 1 teaspoon vegetable oil and 1 tablespoon butter to the same skillet (or use a clean nonstick skillet) and let butter melt, coating the pan.

Crack the 2 eggs into a small bowl (or crack directly into the pan). For sunny-side-up: gently slide eggs into skillet, cover with a lid, and cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, flip carefully and cook 15–30 seconds more. Season eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper while cooking.

Remove eggs from pan and keep warm on a plate tented with foil if needed.

While eggs finish, toast 2 slices of sourdough until golden in a toaster or in a dry skillet over medium heat, about 2–3 minutes per side.

Spread 1 tablespoon butter evenly on the warm toast. If desired, squeeze a little lemon on the buttered toast for brightness.

Arrange on a plate: place buttered sourdough, add a generous portion of herb tots, place the cooked eggs beside the tots and set the bacon strips alongside.

Garnish with a sprinkle of chopped parsley or microgreens and a crack of black pepper. Serve immediately.