Breakfast Your Way Recipe

Preheat and prepare

Preheat a large nonstick or cast-iron skillet over medium heat. Remove eggs from refrigerator so they come closer to room temperature while you prepare other ingredients (about 5 minutes).

Roast tomato and mushrooms

Slice the roma tomato in half crosswise. Clean mushrooms and slice thickly if large. Add 1 tsp olive oil to a small nonstick pan or the edge of the large skillet and warm over medium. Place tomato cut-side up and mushrooms cut-side down. Sprinkle 1/4 tsp salt and a pinch of black pepper over both. Cook undisturbed for 4–5 minutes until tomato starts to soften and mushroom bottoms are golden. Flip mushrooms and cook an additional 1–2 minutes until tender. Remove to a warm plate and keep pan at medium.

Cook bacon

In the same large skillet, arrange bacon strips in a single layer. Cook over medium heat, turning occasionally, until crisped to your liking, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the pan; discard any excess.

Cook sausage

Using the reserved bacon fat or 1 tsp neutral oil, add the sausage link to the skillet. Cook over medium heat, turning every 2–3 minutes until browned on all sides and cooked through, about 8–10 minutes depending on thickness. Remove and keep warm with the bacon.

Make hash brown

Wipe skillet lightly if excessively greasy, leaving about 1 tbs bacon fat or 1 tbs butter. Add the shredded hash browns and press into an even layer. Season with 1/4 tsp salt and a pinch of black pepper. Cook undisturbed over medium-high heat for 5–6 minutes until the bottom is golden and crisp. Flip in sections (or slide onto a plate and invert back into skillet) and cook an additional 4 minutes until crisp and cooked through. Transfer to the warm plate with bacon and sausage.

Toast sourdough

While hash browns finish, butter one side of each sourdough slice with the unsalted butter. Toast on a separate pan or in a toaster until golden, about 2–3 minutes per side in a skillet, or 1–2 minutes in a toaster. Keep warm.

Cook eggs your way

Reduce heat to medium-low. For fried eggs: add 1 tsp butter to the skillet and melt. Crack eggs into a small bowl, then gently slide into the skillet. Cook until whites are set; for sunny-side-up cook 3–4 minutes until whites set but yolks runny. For over-easy, cook 2–3 minutes then carefully flip and cook 15–30 seconds more. For scrambled: whisk eggs with a pinch of salt and pepper, melt 1 tsp butter in a nonstick pan, pour eggs and stir gently until soft curds form, about 2–3 minutes. For poached: bring a pot of water to a gentle simmer with 1 tsp vinegar, create a whirlpool and drop cracked egg in, cook 3 minutes for runny yolk. Adjust timing for desired doneness.

Assemble plate

Arrange two eggs, bacon, sausage, a portion of hash browns, roasted tomato halves and mushrooms, and two slices of buttered sourdough on a plate. Season eggs with a pinch of salt and pepper and sprinkle chopped parsley if using. Serve immediately.

Use butter and oil as called for in the steps above: 1 tsp olive oil for tomato/mushrooms, reserved bacon fat or 1 tsp neutral oil for sausage, 1 tbs butter or bacon fat for hash browns, and 1 tsp butter for eggs and to butter the sourdough. Adjust amounts to taste and to prevent sticking.

Season components individually while cooking as noted: 1/2 tsp salt and 1/4 tsp pepper distributed among tomato, mushrooms, and hash browns. Finish eggs with a pinch of salt and pepper and sprinkle 1 tbs chopped parsley if desired. Add 1/4 tsp dried oregano to the tomato while roasting if you like an herbal note.