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Mill Town Breakfast Plate Recipe

Name: Mama's Boy Restaurants Mill Town Breakfast Plate Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 count large eggs; 3 count bacon strips (half-smoke or standard); 2 count pork breakfast sausage links; 2 count vegan soysage links (optional); 1 tbs unsalted butter; 1 tsp neutral oil (vegetable or canola); 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups stone-ground or quick-cooking grits; 1 cups water or low-sodium chicken stock; 0.25 cups whole milk; 0.25 cups sharp cheddar cheese, shredded; 0.25 tsp salt; 1 tbs unsalted butter; 1 count russet or Yukon gold potato, peeled and diced 1/2-inch; 0.25 cups yellow onion, finely diced; 0.25 cups red bell pepper, diced; 1 tbs olive oil; 0.25 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh parsley, chopped (optional); 1 cups seasonal fruit (mixed berries, melon, or sliced apple/pear); 0.5 tsp lemon juice (optional); 0.5 tsp honey (optional); 2 count sourdough bread slices; 1 tbs unsalted butter (for toast); 1 tsp olive oil or butter for cooking

Inspired by Mama's Boy Restaurant

Time35m

Serves1

Two eggs* any style with your choice of bacon, sausage or soysage, choice of cheese grits, fried potato hash or fruit and sourdough toast.

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Ingredients

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Eggs & Proteins

2 count Large eggs

3 count bacon strips (half-smoke or standard)

2 count pork breakfast sausage links

2 count vegan soysage links (optional)

1 tbs Unsalted butter

1 tsp neutral oil (vegetable or canola)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Grits (choose if selected)

1/2 cups stone-ground or quick-cooking grits

1 cups water or low-sodium chicken stock

1/4 cups whole milk

1/4 cups sharp cheddar cheese, shredded

1/4 tsp Celtic sea salt

1 tbs Unsalted butter

Fried Potato Hash (choose if selected)

1 count russet or Yukon gold potato, peeled and diced 1/2-inch

1/4 cups yellow onion, finely diced

1/4 cups red bell pepper, diced

1 tbs olive oil

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh parsley, chopped (optional)

Fruit (choose if selected)

1 cups seasonal fruit (mixed berries, melon, or sliced apple/pear)

1/2 tsp lemon juice (optional)

1/2 tsp honey (optional)

Toast & Finishes

2 count sourdough bread slices

1 tbs unsalted butter (for toast)

1 tsp olive oil or butter for cooking

Method

Eggs & Proteins

Cook proteins

Decide which protein to serve (bacon, sausage, or soysage). For bacon: heat a large skillet over medium heat, lay 3 strips in a single layer, cook 4–6 minutes per side until crisp or desired doneness, drain on paper towels. For pork sausage links: heat skillet over medium, add 2 links with 1 tsp oil, cook 10–12 minutes, turning occasionally until browned and cooked through (internal 160°F/71°C). For vegan soysage: cook according to package or brown in skillet 6–8 minutes until heated through and firm.

Cook eggs (any style)

Heat a nonstick skillet over medium-low and add 1 tbs butter (or oil). For fried/sunny-side up: crack eggs into skillet, season with a pinch of salt and pepper, cook gently 3–4 minutes until whites set; cover 30–60 seconds if you want set yolks. For over-easy/medium/hard: cook 2–3 minutes, flip carefully, cook additional 30 seconds (over-easy) to 2 minutes (over-hard). For scrambled: whisk eggs with 1/8 tsp salt and 1 tsp milk, pour into skillet over medium-low, stir slowly until soft curds form, remove while still slightly glossy. For poached: bring 3 inches of water to a gentle simmer with 1 tsp vinegar, swirl, crack egg into cup, slip in and cook 3–4 minutes, remove with slotted spoon. Keep eggs warm on a plate tented with foil while finishing other components.

Season eggs with remaining 1/8 tsp black pepper and serve alongside cooked protein.

Grits (if selected)

Bring 1 cup water (or stock) to a simmer in a small saucepan. Slowly whisk in 1/2 cup grits. Reduce heat to low, cover partially and simmer, stirring occasionally, until thick and tender: 20–25 minutes for stone-ground or 5–7 minutes for quick grits. Stir in 1 tbs butter, 1/4 cup milk, 1/4 cup shredded cheddar, and 1/4 tsp salt. Adjust consistency with additional milk if too thick. Keep warm until plating.

Fried Potato Hash (if selected)

Place diced potatoes in a pot, cover with cold water, bring to a simmer and cook 3 minutes to remove surface starch; drain and pat dry. Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer and let sear undisturbed 4–5 minutes. Add onion and red pepper, toss, reduce heat to medium, season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Cook, stirring occasionally, 8–10 minutes until potatoes are tender and golden. Stir in chopped parsley if using and adjust seasoning.

Fruit (if selected)

Combine 1 cup mixed seasonal fruit in a bowl. Toss with 1/2 tsp lemon juice and 1/2 tsp honey if desired. Chill briefly or serve at room temperature.

Toast & Finishes

Toast 2 slices of sourdough in toaster or on a skillet over medium heat with 1 tbs butter (or brush both sides with the reserved butter). Toast until golden 2–3 minutes per side on skillet or until desired in toaster. Butter lightly and serve with the plate.

Assemble plate: place grits or potato hash or fruit on the plate as chosen. Add proteins and eggs, place toast alongside. Garnish potato hash with parsley and grind fresh black pepper over eggs before serving. Serve immediately.

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