Heat a nonstick skillet over medium-low heat and melt 2 tbs unsalted butter until foamy. Pour egg mixture into the pan. Let sit for 15–20 seconds, then gently stir with a silicone spatula, scraping the bottom and folding cooked curds toward the center. Continue stirring gently until soft curds form but eggs are still slightly glossy, about 3–5 minutes total.

Finish & garnish

Remove pan from heat a little before fully set (carryover will finish cooking). Stir in chopped chives. Adjust seasoning to taste and transfer to a warmed serving dish to keep creamy.

Breakfast Meats (bacon & sausage)

Cook bacon in the oven: preheat oven to 400°F (200°C). Arrange 12 slices of bacon on a rimmed baking sheet lined with foil in a single layer. Bake 15–20 minutes for crisp edges (check at 12 minutes for desired doneness). Transfer to paper towels to drain.

Cook sausage links on stovetop: heat 1 tbs neutral oil in a skillet over medium heat. Add 8 sausage links and cook, turning occasionally, until browned and cooked through, 10–12 minutes. (Internal temp 160°F/71°C). Drain on paper towels and keep warm with bacon.

Baked Omelet (serves 4)

Preheat oven to 375°F (190°C). Grease a 9x9-inch or similar baking dish with 1 tbs butter.

Sauté vegetables and ham: in a small skillet over medium heat, sauté 0.5 cups diced bell pepper and 0.25 cups diced onion in 1 tsp butter (from pantry) until softened, about 3–4 minutes. Stir in 1 cup diced ham to warm, then remove from heat.

Whisk base: in a bowl whisk 6 large eggs with 1/2 cup half-and-half, 0.75 tsp salt and 0.5 tsp black pepper until combined. Stir in the sautéed veg/ham and 1 cup shredded cheddar.

Bake: Pour mixture into the prepared dish and bake until puffed and set in the center, 25–30 minutes. If top browns too quickly, tent loosely with foil. Remove and let rest 5 minutes before slicing.

French Toast Casserole (overnight)

Prepare bread: place 10 cups cubed brioche or challah into a 9x13-inch baking dish, spreading evenly.

Make custard: in a large bowl whisk 8 large eggs, 2 cups whole milk, 0.5 cup heavy cream, 0.5 cup granulated sugar, 2 tsp vanilla extract, 2 tsp ground cinnamon and 0.25 tsp salt until smooth.

Assemble overnight: pour custard evenly over the bread, pressing lightly so cubes absorb the liquid. Dot the top with 4 tbs diced butter. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Bake: preheat oven to 350°F (175°C). Remove plastic, cover loosely with foil and bake 30 minutes, then remove foil and bake additional 15–20 minutes until puffed and golden. Serve warm with maple syrup.

Home Fries

Parboil potatoes: place 3 diced russets in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 5 minutes until just starting to tenderize. Drain and let steam-dry for 2 minutes.

Sauté: heat 3 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer and let cook undisturbed for 4–5 minutes to develop a crust. Stir and add 1 diced yellow onion and 1 diced green bell pepper. Continue cooking, stirring occasionally, until potatoes are golden and cooked through, about 10–12 more minutes.

Season: sprinkle 1 tsp smoked paprika, 0.5 tsp garlic powder, 1.5 tsp salt and 0.5 tsp black pepper. Toss to combine and cook another 1–2 minutes. Taste and adjust seasoning. Finish with chopped parsley if desired and transfer to serving bowl.

Fresh Fruit Platter

Prep fruit: hull and halve 2 cups strawberries, wash 2 cups grapes and 1 cup blueberries, and cut pineapple into 2 cups bite-size pieces. Toss pineapple lightly with 1 tbs lemon juice to preserve color and flavor.

Arrange: artfully arrange strawberries, grapes, pineapple and blueberries on a chilled platter. Cover and refrigerate until service.

Pastries

Warm & serve: arrange 12 assorted pastries on a tray. If desired, warm croissants and danishes in a 325°F (160°C) oven for 5–7 minutes until slightly warm (do not overbake). Serve with 0.5 cup softened butter and 1 cup fruit preserves on the side.