Breakfast Platter Recipe

General prep

Bring eggs to room temperature for a few minutes if possible. Decide style: fried (sunny-side or over-easy/medium/well), scrambled, or poached.

Fried eggs (sunny-side or over)

Heat 1 tablespoon vegetable oil or 1/2 tablespoon butter in a nonstick skillet over medium heat until shimmering. Crack 2 eggs into a small bowl, then gently slide into skillet. Season with 1/8 tsp black pepper and 1/8–1/4 tsp salt. For sunny-side: cook 2–3 minutes until whites are set but yolks still runny. For over-easy/medium/well: cook 2–3 minutes then gently flip with a spatula and cook 15–30 seconds (over-easy), 45–60 seconds (over-medium), or 1.5–2 minutes (over-well) until yolk reaches desired doneness.

Scrambled eggs

Crack eggs into a bowl, add 1 tablespoon melted butter, 1/8 tsp salt and 1/8 tsp pepper, and whisk until blended. Heat a nonstick skillet over medium-low, add 1/2 tablespoon butter. Pour eggs in and let sit 10–15 seconds, then gently push across skillet with a spatula forming soft curds. Remove from heat when slightly underdone — residual heat will finish cooking — about 2–3 minutes total.

Poached eggs

Bring a shallow pan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Poach 3–4 minutes for a runny yolk, or 5 minutes for more set yolk. Remove with a slotted spoon and drain on paper towel.

Bacon: Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 8–12 minutes, flipping occasionally, until crisped to preference. Drain on paper towels.

Sausage links: Heat 1 teaspoon oil in a skillet over medium heat. Add sausage links and cook 8–10 minutes, turning frequently, until browned and internal temperature reaches 160°F (71°C). Remove and rest 2 minutes.

Scrapple: Slice scrapple into 1/2-inch thick pieces if not pre-sliced. Heat 1 teaspoon oil or a small knob of butter in a skillet over medium-high. Add scrapple slices and cook 2–3 minutes per side until browned and crisp at edges. Drain briefly on paper towel.

Hash Browns

If using fresh shredded potato: squeeze out excess moisture using a clean towel or cheesecloth. Heat 1 tablespoon butter or oil in a nonstick skillet over medium-high. Add diced onion (if using) and cook 1 minute until fragrant. Add shredded potato in an even layer, press lightly with a spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed 4–6 minutes until bottom is golden and crisp. Flip in sections or invert onto a plate and slide back into pan; cook another 3–5 minutes until crisp and cooked through. Serve hot.

Sliced Fruit

If choosing fruit, arrange 1 cup mixed fresh fruit (pre-washed and cut as needed) on a plate. No cooking required; refrigerate until service if prepared in advance. Optionally squeeze a few drops of lemon juice over fruit to keep it bright.

Toast 2 slices of bread to desired doneness in a toaster or under broiler. Spread about 1/2 tablespoon butter per slice while warm so it melts. Plate toast alongside eggs, protein and chosen side (hash browns or fruit).

Assemble breakfast platter: place eggs (2) any style in center, protein at one side, hash browns or fruit on the other side, and toast stacked or leaning. Serve immediately with ketchup or hot sauce on the side if desired.