Granite Breakfast Recipe

Cook bacon

Place a cold 10–12-inch skillet over medium heat. Lay 3 bacon strips in the skillet without overlapping. Cook 4–6 minutes per side, turning occasionally, until crisped to your liking. Transfer bacon to a paper-towel–lined plate to drain. Reserve 1–2 teaspoons of bacon fat in the pan for flavor; discard excess.

Cook sausage links

Heat a skillet over medium heat and add 1 teaspoon neutral oil. Add 2 breakfast sausage links and cook, turning frequently, about 10–12 minutes until browned on all sides and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and keep warm.

Cook chorizo

For raw chorizo (links or loose), heat a skillet over medium-high and add 1 teaspoon neutral oil. Add 2 oz chorizo, breaking it up with a spatula if loose, and cook 5–7 minutes until browned and cooked through. Drain any excess fat on paper towel and keep warm.

Preparation

Decide style: fried (sunny-side or over-easy), scrambled, or poached. Follow the corresponding method below. Bring eggs to room temperature for more even cooking (5–10 minutes) if time allows.

Fried (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter foams, crack 2 eggs into a small bowl then gently slide into the skillet. Season with 1/8 teaspoon black pepper and 1/4 teaspoon salt. For sunny-side, cook 2–3 minutes until whites are set but yolks runny; for over-easy, cook 2 minutes then gently flip and cook 20–30 seconds more for a runny yolk. Remove eggs to plate.

Scrambled

Crack 2 eggs into a bowl, season with the salt and pepper, and whisk until blended. Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When melted and foamy, pour eggs in. Stir gently with a spatula, folding eggs as they set, about 2–3 minutes for soft curds. Remove from heat just before fully set to avoid overcooking and transfer to plate.

Poached

Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup. Create a gentle whirlpool and slip one egg in at a time. Poach 3–4 minutes for a runny yolk or 5 minutes for medium. Remove with a slotted spoon, drain briefly on paper towel, season with salt and pepper, and serve.

If serving toast or an English muffin, toast to desired level and spread 1 teaspoon butter while hot. Arrange the cooked protein (bacon, sausage, or chorizo) alongside the eggs. Sprinkle chopped parsley over the eggs and add hot sauce or salsa to taste if desired.

On a plate, place the eggs in the center, protein to one side, and toast on the other. Serve immediately while hot.