Heat a nonstick skillet over medium-low heat and add 1 tsp butter. When butter foams, gently slide eggs into the pan. For sunny-side up: cook without flipping until whites are set and edges just begin to crisp, about 3–4 minutes. For over-easy: cook until whites mostly set, carefully flip with a spatula and cook 20–30 seconds more for a runny yolk. Remove to a warm plate and keep covered.

Choice of Protein

Select one protein option before cooking. For bacon: place bacon slices in a cold skillet, then set over medium heat. Cook, turning occasionally, until crisp and browned, about 8–10 minutes. Drain on paper towels.

For ham steak: heat 1 tsp neutral oil in a skillet over medium-high. Sear ham 2–3 minutes per side until browned and heated through. Reduce heat if browning too quickly.

For sausage links: heat skillet over medium and add sausage. Cook, turning occasionally, until browned and cooked through (internal temp 160°F/71°C), about 10–12 minutes. If links are thick, cover for a few minutes to ensure cooked through, then uncover to brown.

Grits (if chosen)

Bring 1 cup water and 1/4 tsp salt to a simmer in a small saucepan. Gradually whisk in 1/2 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 15–20 minutes (instant grits will take 1–5 minutes; follow package timing).

Once cooked, stir in 1 tbsp butter and 1/4 cup milk (add more milk for creamier texture). Stir in 1/4 cup grated cheddar until melted and season to taste. Keep warm until serving.

Breakfast Potatoes (if chosen)

If using raw potatoes: parboil diced potatoes in salted boiling water 5 minutes, then drain and let steam-dry for 1–2 minutes. Toss potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp pepper.

Heat a heavy skillet over medium-high heat until hot. Add potatoes in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8–12 minutes. Adjust heat as needed to avoid burning. Sprinkle chopped parsley before serving.

Biscuit or Toast

If using a biscuit: warm in a 350°F (175°C) oven for 5–8 minutes until heated through. If using toast: toast a slice of sourdough to desired doneness. Spread 1 tsp butter on the warm biscuit or toast just before serving.

Plating & Serving

On a warm plate, arrange the eggs beside your chosen protein. Spoon a generous portion of grits or a serving of breakfast potatoes next to them. Place the biscuit or toast on the side with a pat of butter.

Garnish eggs and grits or potatoes with chopped chives or parsley and offer hot sauce on the side. Serve immediately while hot.