Wash and dry the potato. Using a box grater or chef's knife, dice into 1/2-inch cubes. Pat dry with a clean towel. Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tbsp olive oil. When oil shimmers, add the diced potato in an even layer. Cook, undisturbed, for 5 minutes to get a golden crust. Stir, then add the finely diced 1/4 yellow onion. Reduce heat to medium, season with 1/2 tsp salt and 1/8 tsp black pepper, and continue to cook, stirring occasionally, until potatoes are fork-tender and browned, about 8–10 more minutes. Taste and adjust seasoning. Stir in chopped parsley and remove potatoes to a warm plate.

Cook the bacon

While potatoes cook, place the 3 slices of thick-cut bacon in a cold skillet in a single layer. Turn heat to medium-high. Cook, flipping occasionally, until bacon reaches desired crispness, about 6–10 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat in the skillet to use for eggs if desired; otherwise discard and wipe skillet clean.

Toast the bread

Toast 2 slices of house bread until golden (use toaster or skillet). Butter lightly with 1 tsp butter and keep warm.

Scramble the eggs

Crack 2 large eggs into a small bowl. Add 2 tbsp whole milk, a pinch of salt (about 1/4 tsp) and a pinch of black pepper (about 1/8 tsp). Whisk vigorously until homogenous and slightly frothy. Heat the cleaned skillet over medium-low and add 1 tbsp unsalted butter (or reserved bacon fat). When butter melts and foams but is not browned, pour in the egg mixture. Let sit undisturbed for 15–20 seconds, then gently push cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked egg flow underneath. Continue folding gently until eggs are softly set but still slightly glossy, about 1–2 minutes. If using, sprinkle 2 tbsp shredded cheddar over the eggs just before removing from heat to let it melt. Transfer eggs to the plate with potatoes.

Plate and garnish

Arrange scrambled eggs, crispy bacon, and pan-roasted potatoes on the plate. Add 2 slices of tomato and the buttered toast. Sprinkle a little extra chopped parsley over the potatoes and eggs for color. Serve immediately.

Coffee & Garnish

Brew 1 cup of coffee (or prepare tea). Serve with brown sugar or sweetener and a lemon wedge for tea or a splash of cream for coffee according to guest preference.