Standard Breaky Recipe

Prep potatoes

Cut the potatoes into 1/2-inch dice. Rinse in cold water and pat dry with a towel.

Cook potatoes

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon butter. When the butter foams, add the diced potatoes in a single layer. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon dried thyme or rosemary. Cook, stirring every 3–4 minutes, until edges are golden and potatoes are cooked through, about 12–15 minutes total. Reduce heat to low to keep warm while finishing other components.

Cook bacon

Place a second large skillet over medium heat. Lay the 2 bacon strips in the cold skillet and turn heat to medium. Cook 3–4 minutes per side, or until crisp to desired doneness. Transfer bacon to a paper towel–lined plate to drain and keep warm.

Cook sausages

Using the same skillet or a separate one, add the 2 breakfast sausages. Cook over medium heat, turning frequently, until browned on all sides and cooked through (internal temperature ~160°F / 71°C) — about 10–12 minutes depending on size. Transfer to plate with bacon and tent loosely with foil.

Fry eggs (sunny-side or over-easy)

In the skillet used for potatoes (or a clean nonstick pan), melt 1 tablespoon butter over medium-low heat. Crack 2 eggs into the pan, spacing them slightly apart. For sunny-side up: cook gently until whites are set but yolks remain runny, 3–4 minutes; for over-easy: cook 2–3 minutes, carefully flip and cook 15–30 seconds more for runny yolk. Season with a pinch of salt and pepper. Keep warm.

Toast bread

While eggs cook, heat a small skillet or use a toaster. Spread a thin layer of butter on one side of each challah slice. Toast buttered side down in a skillet over medium heat until golden, about 1–2 minutes, then flip and toast the other side briefly (30–60 seconds) until warmed through and slightly crisp. Alternatively, toast to your preference.

Serve with jam

Spread about 1 teaspoon of jam on each slice or serve jam on the side for spreading.

Dress greens

In a small bowl, squeeze the juice of half a lemon (about 1/2 lemon) and whisk with 1/2 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss the mixed greens gently with the dressing just before plating to avoid wilting.

On a plate, arrange the potatoes in a small mound, place the cooked bacon and sausages alongside, set the 2 eggs near the center, and add the dressed greens to one side. Place the 2 slices of challah toast with jam on the plate or in a small basket. Serve immediately while everything is warm.