Classic Eggs Breakfast Recipe

Prep

Crack the eggs into a bowl. Add the milk, 1/2 tsp kosher salt, and 1/8 tsp black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Heat pan

Place a 10-inch nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook eggs

Pour the whisked eggs into the pan. Let sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue folding every 10–15 seconds until eggs are mostly set but still soft and slightly glossy, about 2–3 minutes total depending on heat and pan. Season with remaining 1/2 tsp salt and remaining 1/8 tsp pepper during the last fold.

Finish

Remove from heat just before fully firm — residual heat will finish cooking. Stir in half of the chopped chives. Transfer eggs to a warm plate and keep warm.

Bacon (if using)

For raw bacon: place strips in a cold skillet separated in a single layer. Cook over medium heat, turning occasionally, until crisp and browned, 8–12 minutes. Transfer to a paper towel-lined plate to drain. Cut each strip in half if desired. For pre-cooked bacon, reheat gently in a skillet or oven for 2–3 minutes.

Sausage patty (if using)

Cook patties in a skillet over medium heat with 1 tsp oil if needed. Cook 4–5 minutes per side or until internal temperature reaches 160°F (71°C). Transfer to plate and keep warm.

Ham slice (if using)

Warm ham slices in the same skillet over medium heat for 1–2 minutes per side until lightly browned and heated through.

While eggs are cooking, toast the bread: brush each slice lightly with olive oil or spread a thin layer of butter. Toast in a skillet over medium heat 1–2 minutes per side until golden, or use a toaster. Keep warm.

Plate: place the toast on the plate, top with the scrambled eggs, and arrange the chosen meat pieces alongside (up to 3 pieces if upgraded). Sprinkle remaining chives over the eggs and add an extra pinch of black pepper to taste.

Serve immediately with optional condiments (ketchup, hot sauce) and enjoy.