Classic Breakfast Recipe

Scrambled eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, a pinch of salt (about 1/4 tsp) and a few grinds of black pepper. Whisk vigorously until pale and slightly frothy, about 20–30 seconds. Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once the butter melts and begins to foam (do not brown), pour the eggs into the pan. Let them sit undisturbed for 10–15 seconds, then using a silicone spatula gently push eggs from the edges toward the center, forming soft curds. Continue folding every 10–15 seconds until eggs are softly set but still moist, about 2–3 minutes total. Remove from heat while slightly underdone (residual heat will finish cooking). Season with salt and pepper to taste.

Fried eggs option

If you prefer fried eggs instead: heat 1 teaspoon neutral oil and 1 tablespoon butter in a small skillet over medium heat until butter foams. Crack 1–2 eggs into the pan, reduce heat to medium-low, and cook until whites are set and edges lightly crisp, about 2–3 minutes for sunny-side-up, or flip and cook 20–30 seconds for over-easy. Season with salt and pepper.

Make batter: In a large bowl whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/4 teaspoon fine salt. In a separate bowl whisk 1 cup milk, 1 large egg and 2 tablespoons melted butter and 1/2 teaspoon vanilla until combined. Pour the wet ingredients into the dry and stir gently until just combined — small lumps are fine. Let batter rest 5 minutes while griddle heats.

Cook pancakes: Heat a nonstick skillet or griddle over medium heat (about 350°F/175°C) and lightly grease with butter. For each pancake, pour a 1/4-cup measure of batter onto the surface. Cook until edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, 1–2 minutes more. Keep pancakes warm on a plate covered loosely with foil or in a warm oven (200°F/95°C) while finishing the batch. Serve with butter and maple syrup and fresh fruit.

Breakfast potatoes

Prepare potatoes: If not already diced, peel (optional) and dice potatoes into small 1/2-inch cubes to equal about 2 cups. Rinse and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer (work in batches if necessary). Let the potatoes cook undisturbed for 3–4 minutes to develop a golden crust, then stir in 1/2 small diced yellow onion. Continue to cook, stirring occasionally, until potatoes are browned and tender, about 10–12 minutes total. Season with 1/2 teaspoon smoked paprika and 3/4 teaspoon kosher salt (adjust to taste) and freshly ground black pepper. Stir in chopped chives if using. Transfer to a warm plate.

Bacon

Cook bacon while potatoes or pancakes are cooking for efficiency: In a cold skillet lay 6 bacon slices in a single layer. Turn heat to medium and cook, flipping occasionally, until bacon reaches desired crispness, about 8–12 minutes depending on thickness. Transfer cooked bacon to a paper towel–lined plate to drain. Alternatively, bake bacon on a rimmed sheet at 400°F (200°C) for 12–18 minutes.

Plate the breakfast: Stack pancakes, top with a pat of butter, and drizzle with maple syrup. Arrange scrambled or fried eggs, bacon slices and a scoop of breakfast potatoes beside the pancakes. Garnish pancakes and potatoes with fresh fruit and chopped chives if desired. Serve immediately while hot.