Two Eggs Any Style Recipe

SIGNATURE JUICES

1. 1

   Choose egg style

   Beat a pinch of salt into the eggs if scrambling. Decide on your preferred style: sunny-side up, over-easy, or scrambled. Set eggs aside.

2. 2

   Roast tomato

   Preheat oven to 425°F (220°C). Halve the tomato, toss with a teaspoon of olive oil, a pinch of salt and pepper. Place on a baking sheet and roast for 12–15 minutes until softened and lightly caramelized.

3. 3

   Cook bacon

   In a skillet over medium heat, cook bacon until crisp, about 4–6 minutes per side. Transfer to paper towels to drain excess fat.

4. 4

   Hash browns or salad side

   If using hash browns, cook in a skillet with a little oil until crisp and golden, about 6–8 minutes per side. If using salad, toss greens with lemon juice, olive oil, salt, and pepper.

5. 5

   Toast bread

   Toast bread slices to your preferred darkness. While hot, spread with butter.

6. 6

   Cook eggs

   Cook eggs to your chosen style while the sides finish. For sunny-side up, heat a nonstick skillet with a teaspoon of butter and crack in the eggs; cook until whites set and yolks remain runny. For over-easy, flip gently after whites set and cook 20–30 seconds more. For scrambled, whisk eggs with a pinch of salt and pepper and cook over low heat, stirring until just set.

7. 7

   Assemble and finish

   Plate two slices of buttered toast. Arrange eggs beside, top with bacon, roasted tomato, and hash browns or greens. Garnish with chopped fresh herbs and a light grind of pepper. Serve immediately.