Ondus Breakfast Recipe

Prepare potatoes: if not already diced, peel (optional) and dice potatoes into 1/2-inch cubes. Rinse under cold water and pat dry to remove excess starch and moisture.

Heat a large skillet over medium-high heat. Add olive oil and 1/2 tablespoon butter until shimmering.

Add diced potatoes in a single layer if possible. Let cook undisturbed 4–5 minutes to develop a golden crust, then stir or flip pieces and continue cooking another 6–8 minutes, stirring occasionally so they brown evenly.

When potatoes are lightly browned and tender (test with a fork), push them to one side of the pan and add the diced onion to the cleared space. Sauté 2–3 minutes until softened, then stir onion into potatoes.

Add minced garlic, smoked paprika, thyme, salt and pepper. Stir and cook 1–2 minutes until fragrant. If mixture looks dry, add remaining 1/2 tablespoon butter and stir to coat.

Taste and adjust seasoning. Sprinkle chopped parsley if using. Keep warm while finishing eggs and proteins.

If using bacon: place bacon strips in a cold skillet in a single layer and cook over medium heat, flipping occasionally, until crisp to your liking, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Keep warm.

If using chicken sausage: heat a skillet over medium heat with 1 teaspoon oil. Add sausages and cook, turning frequently, until browned on all sides and cooked through (internal temperature 165°F / 74°C), about 8–10 minutes. Remove and keep warm.

General prep

Decide which style of eggs (fried, scrambled, or poached) you want and follow the corresponding method below. Use the 1 tablespoon butter, salt and pepper listed in ingredients.

Fried (sunny-side up or over-easy)

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Crack eggs into a small bowl then gently slide into the pan. For sunny-side up, cook undisturbed 2–3 minutes until whites are set but yolks still runny; for over-easy, cook until whites set, carefully flip and cook 15–30 seconds more for a runny yolk. Season with salt and pepper.

Scrambled

Crack eggs into a bowl, season with salt and pepper and whisk until blended. Heat nonstick skillet over medium-low and add 1 tablespoon butter. Pour eggs into pan and let them set slightly at the edges, then stir gently with a spatula, folding until soft curds form and eggs are just set, about 2–3 minutes. Remove promptly to avoid overcooking.

Poached

Bring a shallow saucepan of water to a gentle simmer and add 1 tablespoon vinegar (optional) to help coagulate whites. Crack an egg into a small bowl, create a gentle whirlpool in the water, and slip the egg in. Poach 3–4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Toast sourdough slices in a toaster or in a hot dry skillet until golden and crisp, 2–3 minutes per side for skillet. Spread softened butter on toast while warm.

Pour an 8 oz glass of chilled fresh orange juice.

Brew an 8 oz cup of coffee to desired strength. Serve hot alongside the plate.

Arrange on each plate: a portion of breakfast potatoes (about 1 cup), two eggs prepared to order, choice of bacon (3 strips) or two chicken sausages, and two slices of buttered sourdough toast (cut or whole).

Serve immediately with the glass of orange juice and hot coffee. Enjoy.