Sep 04 2026
Restaurants›Niko's Breakfast Club›The Breakfast Club Recipe

The Breakfast Club Recipe

Inspired by Niko's Breakfast Club
Time45m
Serves2

Make The Breakfast Club Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Savory Scramble

Crispy Breakfast Potatoes

Seared Breakfast Meat

Build & Garnish

Method

Savory Scramble

  1. 1

    Whisk eggs

    Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt and 1/8 tsp black pepper. Whisk until homogeneous and slightly frothy. Set aside.

  2. 2

    Cook gently

    Heat a nonstick skillet over medium-low heat and add the butter. When butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds until edges begin to set.

  3. 3

    Fold to scramble

    Using a silicone spatula, gently pull cooked edges toward the center, tilting the pan to let uncooked egg flow out. Continue folding every 20–30 seconds until large, soft curds form but eggs are still slightly glossy and underdone — about 2–3 minutes total.

  4. 4

    Finish with cheese and herbs

    Remove pan from heat, stir in the grated cheddar and chives. Let residual heat melt the cheese (about 30 seconds). Taste and adjust seasoning with remaining salt and pepper. Transfer to a warm plate and cover loosely to keep warm.

Crispy Breakfast Potatoes

  1. 5

    Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook for 5 minutes until slightly tender but not falling apart. Drain and let steam-dry for 2 minutes.

  2. 6

    Crisp potatoes

    Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. When the fat shimmers, add the potatoes in a single layer (work in batches if necessary). Cook without stirring for 4–5 minutes to get a golden crust, then toss or flip pieces and continue cooking another 6–8 minutes, stirring occasionally, until evenly browned and tender.

  3. 7

    Season

    Reduce heat to medium, stir in smoked paprika, garlic powder, remaining 1/2 tsp salt and 1/2 tsp black pepper. Cook 1 more minute to bloom the spices. Stir in chopped parsley, taste and adjust seasoning. Keep warm.

Seared Breakfast Meat

  1. 8

    Cook bacon or sausage

    For bacon: place strips in a cold large skillet in a single layer, then turn heat to medium. Cook 4–5 minutes per side until golden and crisp. For sausage links: sear over medium-high heat, turning frequently, for 8–10 minutes until browned and cooked through (internal temp 160°F/71°C).

  2. 9

    Optional glaze

    If using maple syrup, brush it over the meat during the last 1–2 minutes of cooking and allow it to caramelize briefly, watching closely so it doesn't burn. Transfer meat to a paper towel–lined plate to drain and keep warm.

Build & Garnish

  1. 10

    Toast bread

    Toast sourdough or brioche slices until golden. Butter if desired.

  2. 11

    Assemble plates

    Divide the toast between 2 plates (or 4 open-faced portions). Layer slices of avocado on each toast, sprinkle with a pinch of coarse sea salt. Add a handful of baby arugula beside or atop the toast. Spoon generous portions of the savory scramble on the plate, add a serving of crispy potatoes and 3–4 oz of the seared meat per person.

  3. 12

    Finish

    Drizzle a few drops of hot sauce over the eggs or potatoes if you like heat. Scatter any extra chives and parsley for color. Serve immediately.

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