Three Eggs Recipe

Prepare date glaze

In a small bowl, combine chopped Medjool dates, brown sugar, apple cider vinegar, water, olive oil and red pepper flakes. Mash together with the back of a spoon until a sticky paste forms. Set aside.

Cook bacon option

Heat a large skillet over medium heat. Lay 4 bacon slices in a single layer. Cook 2–3 minutes per side until they start to render fat but are not fully crisp. Spoon about 1 teaspoon of the date glaze over each slice, then continue cooking, flipping as needed, until glaze is sticky and bacon is crisp and caramelized, about 1–3 more minutes per side. Transfer to a wire rack set over paper towels to keep crisp while you finish other components.

Cook sausage option

If using sausage links, warm a skillet over medium heat and add 1 tsp oil. Cook sausages, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C), about 8–10 minutes. In the last 2 minutes, reduce heat to low and brush the date glaze on each link, turning to caramelize slightly. Remove to a plate and tent with foil.

Prepare potatoes: After grating the potato, place the grated potato into a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible (this yields crispier hash browns).

Mix: Transfer the drained grated potato to a bowl. Add grated onion, flour, 1/2 tsp salt and 1/4 tsp pepper. Toss to combine; the mixture should stick together when pressed. If it seems too loose, add another 1/2 tbs flour.

Cook: Heat a large nonstick skillet over medium-high heat. Add 1–2 tbs vegetable oil and 1/2 tbs butter. When shimmering, press the potato mixture into the skillet to form a single large patty about 1/2-inch thick (or divide into two smaller patties). Cook without moving until deep golden and crisp on the bottom, about 5–6 minutes. Carefully flip (use a spatula) and add the remaining oil and butter around the edges; cook another 4–5 minutes until crisp and cooked through. Transfer to a warm plate and keep in a low oven (200°F/95°C) while finishing other items.

Choose style: The recipe is written for scrambled eggs. For sunny-side/over-easy or fried eggs, follow the equivalent cooking time in the note below.

Scrambled: In a bowl, crack the 3 eggs, add 1 tsp milk, 1 tbs butter, 1/4 tsp black pepper and 1 tsp salt. Whisk vigorously until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbs butter. When butter is melted and just starting to foam, pour in the eggs. Let sit undisturbed for 10–15 seconds, then with a silicone spatula gently push the eggs from the edge toward the center, forming soft curds. Continue stirring gently and folding until eggs are mostly set but still glossy and slightly runny, about 2–3 minutes total. Remove from heat a little early; residual heat will finish them. Taste and adjust salt/pepper.

Fried eggs alternative: Heat 1 tbs butter in a skillet over medium. Crack eggs into the skillet and cook until whites set, 2–3 minutes for sunny-side; for over-easy flip carefully and cook 20–30 seconds more.

Toast bread slices in a toaster or in a skillet over medium heat until golden, 2–3 minutes per side in skillet. Spread softened butter on the hot toast.

Assemble: On each plate place the hash brown patty, the scrambled or fried eggs, and the two slices of buttered toast. Add the 4 glazed bacon slices or 3 glazed sausage links alongside. Spoon any extra date glaze from the pan over the bacon/sausage if desired.

Garnish: Sprinkle chopped parsley over the hash browns and eggs, and offer hot sauce on the side. Serve immediately.