Classic Breakfast Recipe

Prep eggs

Crack eggs into a large bowl, add the milk, salt, and pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds). This adds lightness to the eggs.

Heat pan

Place a 12-inch nonstick skillet over medium-low heat and add 1 tablespoon of the butter. Allow the butter to melt and foam but not brown.

Cook eggs

Pour the whisked eggs into the warm skillet. Let sit undisturbed for 10–15 seconds to begin setting at the edges. Using a silicone spatula, gently push the eggs from the edges toward the center in slow folding motions, forming large curds. Continue cooking over medium-low heat, stirring every 10–15 seconds until eggs are mostly set but still moist and slightly shiny (about 3–5 minutes total).

Finish

Turn off the heat and add the remaining 1 tablespoon butter, stirring to melt into the eggs (carryover heat will finish them). Taste and adjust seasoning. Stir in chopped chives if using. Transfer to a warmed serving dish and keep covered until serving.

If using bacon - oven method (recommended for even crispness)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Bake for 12–18 minutes depending on thickness and desired crispness. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

If using bacon - stovetop method

Heat a large skillet over medium heat. Lay bacon strips in a single layer and cook, turning occasionally, until browned and crisp (8–12 minutes). Drain on paper towels.

If using sausage links

Heat 1 teaspoon neutral oil in a skillet over medium heat. Add sausage links and cook, turning occasionally, until nicely browned and cooked through (internal temperature 160°F / 71°C), about 10–12 minutes. Transfer to a plate and let rest 2 minutes before serving.

Parboil potatoes (optional for faster, fluffier interior)

Wash (and peel if desired) the potatoes and cut into 3/4–1 inch cubes. Place in a pot and cover with cold salted water. Bring to a simmer and cook 6–8 minutes until just starting to be tender but still firm. Drain well and let steam dry in the colander for a minute.

Sear and roast

Heat a large skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons olive oil. Once shimmering, add the drained potato cubes in a single layer (work in batches if needed). Let potatoes sit undisturbed for 2–3 minutes to develop a crust, then stir/flip to brown other sides, 8–10 minutes total.

Season and finish

Reduce heat to medium, add remaining 1 tablespoon olive oil, minced garlic and chopped rosemary. Toss to coat and cook 1–2 minutes until fragrant. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and paprika if using. Continue cooking until potatoes are tender inside and crisp outside, about 3–5 more minutes. Taste and adjust seasoning. Keep warm until serving.

Assemble fruit

Combine strawberries, grapes and pineapple in a large bowl. Add lemon juice and torn mint if using. Gently toss to combine. Chill briefly or serve at cool room temperature. Drain any excess liquid before plating if fruits have released juice.

Warm breads

Preheat oven to 350°F (175°C). Arrange croissants, muffins, and sliced breads on a baking sheet. Warm in the oven for 5–8 minutes until heated through and slightly crisp on the edges. For bagels, slice and toast to preference.

Serve with spreads

Set butter and preserves in small bowls for guests to help themselves. Keep breads covered lightly with a clean towel to retain warmth until serving.