Breakfast Menu Recipe

Prepare scrambled eggs

Crack 8 large eggs into a mixing bowl. Add 1 cup whole milk and a pinch (about 1/4 tsp) of salt. Whisk until homogenous and slightly frothy. Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring continuously with a rubber spatula, scraping the bottom and sides until curds form and eggs are just set but still moist, about 6–8 minutes. Remove from heat and keep warm.

Make pancake batter

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbs granulated sugar, and 1 tsp salt. In a separate bowl combine 1 cup whole milk, 2 tbs vegetable oil, and 1 large egg (reserve the other eggs for scrambling). Pour the wet into the dry and stir until just combined; small lumps are fine. Let the batter rest 5–10 minutes while you start the sides.

Cook pancakes

Heat a griddle or large skillet over medium heat and brush lightly with melted butter (about 1 tbs). For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles appear on the surface and edges look set, 2–3 minutes, then flip and cook until golden and cooked through, another 1–2 minutes. Keep pancakes warm in a 200°F/95°C oven on a baking sheet until serving. Serve with 2 tbs butter and maple syrup.

Roast bacon

Preheat oven to 400°F (200°C). Arrange 8 slices thick-cut bacon on a rimmed baking sheet lined with foil or a wire rack. Bake for 15–20 minutes, rotating the pan once, until crisp to your liking. Transfer to a paper towel-lined plate to drain.

Cook breakfast sausage

While bacon cooks, heat a skillet over medium heat and add 8 sausage links. Cook, turning occasionally, until browned on all sides and cooked through (internal temp 160°F/71°C), about 12–15 minutes. Drain on paper towels and keep warm.

Home-style potatoes (hash)

Peel (optional) and dice russet potatoes to yield about 2 cups diced. Finely dice 1/2 yellow onion. Parboil potatoes in salted water for 5 minutes until slightly tender but not falling apart; drain and let steam dry for 2 minutes. Heat 1 tbs olive oil in a heavy skillet over medium-high heat. Add potatoes and spread into a single layer; let brown undisturbed 4–5 minutes. Stir in the onion, season with 3/4 tsp salt and 1/2 tsp black pepper, and continue cooking, stirring occasionally, until potatoes are golden and cooked through, 6–8 more minutes. Stir in 1 cup shredded cheddar cheese until melted. Keep warm.

Quick greens & fruit

In a medium bowl, toss 4 cups mixed greens with 1 tbs lemon juice and 2 tbs extra-virgin olive oil; season to taste with a pinch of salt and pepper. Divide greens among plates and top with 1 cup halved cherry tomatoes. Arrange 2 cups sliced seasonal fruit on a side plate or small bowl.