21c Breakfast* Recipe

Time30m

Serves1

Two Eggs Any Style, House Bacon or Sausage, Choice of Hashbrown, Grits, or Mixed Berries, Choice of Toast

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Ingredients

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1
Prepare the Eggs
Crack the eggs into a bowl and season with salt and black pepper.
2
Cook the Eggs
In a skillet, melt butter over medium heat. Pour the seasoned eggs into the skillet and cook to your preferred style (scrambled, fried, or poached). For scrambled, stir continuously until cooked through. For fried, cook until whites are set and yolks are to your liking.

3
Cook the Bacon
In a separate skillet, cook the house bacon over medium heat until crispy, about 4-6 minutes, flipping halfway through.

4
Prepare Hashbrowns
If using frozen hashbrowns, cook according to package instructions in a skillet until golden brown and crispy. For fresh hashbrowns, shred potatoes, rinse, and squeeze out excess water, then cook in a skillet with oil until crispy.
5
Cook the Grits
Bring water or milk to a boil in a saucepan. Stir in grits and reduce heat to low. Cook for about 5-7 minutes, stirring occasionally until thickened. Season with salt to taste.
6
Prepare Mixed Berries
Wash and rinse mixed berries (strawberries, blueberries, raspberries) under cold water and pat dry.

7
Toast the Bread
Toast the slices of bread in a toaster or on a skillet until golden brown.