Traditional Breakfast Platter Recipe

Prep eggs

Crack 6 large eggs into a medium bowl. Add 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy, about 20–30 seconds.

Cook scramble

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat. Pour in the egg mixture. Let eggs sit for 10–15 seconds until edges begin to set, then gently stir with a silicone spatula, pushing cooked egg from edges to center. Continue folding every 10–15 seconds until soft curds form and eggs are cooked but still creamy, about 2–3 minutes total. Remove from heat and stir in chopped chives if using.

Cook bacon

Place 6 strips of bacon in a cold large skillet in a single layer. Turn heat to medium. Cook, flipping occasionally, until bacon is evenly browned and reaches desired crispness, about 10–12 minutes. Transfer to a paper towel–lined plate to drain. For crisper bacon, finish in a 400°F (200°C) oven for 3–5 minutes on a wire rack.

Cook sausage

While bacon cooks (or in a separate skillet), heat a second skillet over medium heat. Add 1 teaspoon oil if sausage sticks. Add 4 breakfast sausage links or patties and cook, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C), about 10–12 minutes for links or 8–10 minutes for patties. Transfer to paper towels to drain.

Make batter

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In a separate bowl, beat 1 large egg with 1 1/4 cups whole milk and 3 tablespoons melted butter. Pour wet into dry and stir until just combined — some small lumps are fine. Do not overmix.

Cook pancakes

Heat a griddle or large nonstick skillet over medium heat and brush with vegetable oil or melted butter. For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden brown on the other side, about 1–2 minutes. Keep finished pancakes warm in a low oven (200°F / 95°C) on a sheet pan if needed. Serve with maple syrup.

Toast bread

Toast 4 slices of bread until golden in a toaster or under a broiler. Spread each slice with about 1/2 tablespoon unsalted butter while still warm so it melts into the bread.

Rinse and drain 1 cup mixed berries. If using strawberries, quarter them. Arrange berries and citrus wedges on the platter to add color and brightness. Serve berries alongside pancakes and eggs; offer additional maple syrup on the side.

Arrange warm scrambled eggs, bacon, sausage, stack of pancakes, buttered toast, and fresh berries on a large serving platter or plate portions individually. Offer extra salt and pepper, ketchup or hot sauce, and maple syrup at the table. Serve immediately.