Breakfast Recipe

Prep

Crack the eggs into a medium bowl. Add the whole milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy. Slice the tomato into 1/4-inch rounds and set aside. If using spinach, rinse and shake dry.

Cook eggs (scrambled)

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once melted and foaming, pour in the egg mixture. Let eggs set for about 20–30 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs into the middle. Continue cooking, stirring occasionally, until just set but still moist, about 2–3 minutes total. Remove from heat—the residual heat will finish them. Taste and adjust seasoning with remaining salt and pepper.

Toast and finish

While eggs cook, toast the 4 slices of bread to your preference. Spread 1 tablespoon butter across the warm toast. If using shredded cheddar, sprinkle it over the hot eggs immediately after removing from heat so it melts slightly. Arrange scrambled eggs, tomato slices, and spinach (if using) on plates.

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add the diced potatoes in a single layer; let them cook undisturbed for 4–5 minutes to develop a golden crust. Stir or toss, then add the diced onion and continue cooking, stirring every 2–3 minutes, until potatoes are tender and browned, about 10–12 minutes total.

Season the potatoes with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and cook 1–2 more minutes to bloom the spices. Taste and adjust seasoning. If using, sprinkle chopped fresh parsley over the potatoes just before serving.

Plate the potatoes alongside the scrambled eggs and toast. Add a drizzle of olive oil over the tomato if desired and serve hot with hot sauce or ketchup on the side. Serve immediately.