American Classic Recipe

Cook bacon

Place a large skillet over medium heat. Add bacon strips in a single layer and cook 4–6 minutes per side until crisp to your liking. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F/95°C) if needed.

Cook sausage

If using sausage links, heat a skillet over medium heat with 1 tsp olive oil. Add sausage and cook, turning occasionally, until browned and cooked through, about 10–12 minutes. Pierce once near the end to ensure juices run clear. Keep warm in a low oven if needed.

Cook ham steak

For a ham steak, heat a skillet over medium-high and add 1 tsp olive oil. Sear the ham steak 2–3 minutes per side until browned and heated through. If desired, spoon a little pan juices over the ham to glaze. Keep warm in oven if needed.

Hash Browns

Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Add 1 cup shredded hash browns, spread into an even layer, press lightly, and cook undisturbed 4–6 minutes until golden brown on the bottom. Flip in sections and cook another 3–4 minutes until crisp. Season with salt and pepper to taste and transfer to warm plate.

Breakfast potatoes (diced)

Heat 1 tbs vegetable oil in a skillet over medium-high. Add 1 cup diced potatoes (parboiled or raw small dice). Cook, stirring occasionally, 8–10 minutes until fork-tender and golden. Season with 1/4 tsp salt and 1/8 tsp black pepper. Optionally add diced onion or bell pepper during the last 4 minutes.

Buttered toast

Toast 2 slices of bread until golden. Spread with butter while hot and cut diagonally if desired.

Fresh fruit

Portion 3/4 cup mixed seasonal fruit (berries, melon, pineapple or orange segments). Serve chilled.

Prepare eggs any style

Choose style: fried (sunny-side up or over-easy/medium/well), scrambled, or poached. For fried or over-easy: heat 1 tbs butter in a nonstick skillet over medium-low heat until foaming. Crack 2 eggs into pan, season with 1/8 tsp salt and a pinch of black pepper. For sunny-side up, cook undisturbed 2–3 minutes until whites set and yolks still runny; for over-easy, cook 2 minutes then gently flip and cook 20–30 seconds. For scrambled: whisk eggs with 1/8 tsp salt, cook in butter over medium-low, stirring frequently until soft curds form, about 2–3 minutes. For poached: bring a shallow pot of water to a gentle simmer with a splash of vinegar, create a gentle whirlpool, slip in cracked eggs and cook 3–4 minutes for a runny yolk. Keep eggs warm with proteins if needed.

On a plate, arrange the chosen cooked protein (bacon, sausage, or ham steak), place the two eggs beside it, and add the two selected breakfast sides (for example hash browns and buttered toast). Garnish with chopped parsley if desired. Serve immediately.