Simple Breakfast* Recipe
Two eggs any style, Prep’s potatoes, toast & jam
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Ingredients
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Eggs
Prep's potatoes
Toast & jam
Pan & poaching (optional)
Method
Eggs
- 1
- 2
Scrambled eggs (soft)
Whisk 2 eggs with 2 tbs milk, 0.25 tsp salt and 0.125 tsp pepper until combined and slightly frothy. Heat a nonstick skillet over medium-low heat and melt 1 tbs unsalted butter. Pour eggs into the skillet and let them sit undisturbed for ~10–15 seconds, then gently push cooked edges toward the center with a spatula, allowing uncooked egg to flow out. Continue folding slowly until soft curds form but eggs are still moist, about 1–2 minutes total. Remove from heat just before fully set to avoid overcooking; residual heat will finish them.
- 3
Fried eggs (sunny-side / over-easy)
Heat a nonstick skillet over medium heat and melt 1 tbs unsalted butter until foaming. Crack eggs into the pan (or into small bowls first then slide in). Sprinkle each yolk with a pinch of the 0.25 tsp salt and 0.125 tsp pepper. For sunny-side, cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 2 minutes then carefully flip and cook 15–30 seconds more for a runny yolk; longer for firmer yolk.
- 4
Poached eggs (optional)
Pour 4 cups water into a medium saucepan and bring to a gentle simmer (not rolling). Add 1 tsp white vinegar. Create a gentle whirlpool with a spoon, crack one egg into a small cup, then slip the egg into the center of the whirlpool — the current helps the white wrap around the yolk. Cook 3–4 minutes for runny yolk, 4–5 for medium. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain; season with a pinch of 0.25 tsp salt and 0.125 tsp pepper.
- 5
Boiled eggs (quick guide)
Place eggs in a saucepan and cover with cold water by ~1 inch. Bring to a gentle boil, then reduce to a simmer: 6 minutes for soft-boiled, 8 minutes for medium, 10–12 minutes for hard. Transfer to an ice bath immediately for 1–2 minutes to stop cooking, then peel. Season with salt and pepper to taste.
Prep's potatoes
- 6
Dice and start cooking
Wash and pat the potato dry. Cut into roughly 1/2-inch cubes so they cook evenly. Heat a 10-inch skillet over medium-high heat and add 1.5 tbs vegetable oil to coat the bottom.
- 7
- 8
- 9
Season and finish
When the potatoes are tender and crisped, sprinkle 0.25 tsp paprika and toss to coat. Taste and adjust seasoning if needed. Stir in 1 tbs chopped fresh parsley right before serving for brightness.
Toast & jam
- 10
- 11
Butter and jam
Spread 1 tbs unsalted butter over the hot toast so it melts into the crumb. Top each slice (or one slice, depending on preference) with a total of 2 tbs fruit jam. Serve jam on the side if preferred.
Pan & poaching (optional)
- 12
Poaching water and finishing notes
If you choose to poach eggs, use the 4 cups water and 1 tsp white vinegar called out above. The vinegar helps the egg whites coagulate but won’t flavor the eggs. Keep the water at a gentle simmer (small bubbles), not a boil, to avoid breaking the egg apart. After poaching, drain eggs briefly on a paper towel. For all egg styles, season to taste with the salt and pepper quantities noted in the Eggs section.
