Two Egg Plate Recipe

prepare potatoes

Peel (if desired) and dice the potato into ~1/2-inch cubes. Rinse briefly and pat dry with a towel to remove excess starch.

In a large nonstick or stainless skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the diced potatoes in a single layer if possible.

Season potatoes with 1/2 tsp paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Stir to coat and spread back into an even layer.

Cook, undisturbed, for 4–5 minutes to allow browning. Then stir or toss to turn pieces and continue cooking another 6–8 minutes, stirring every 2–3 minutes, until fork-tender and golden brown. Total cook time ~10–13 minutes depending on pan and potato size.

If potatoes begin to stick or brown too quickly, reduce heat to medium and add a splash of water (1–2 tbs), cover briefly to steam for 1 minute, then uncover and continue crisping. When done, remove from pan to a warm plate and sprinkle with chopped parsley if using; keep warm.

bacon

For bacon: Place 2 strips in a cold skillet and set over medium heat. Cook 4–6 minutes, flipping occasionally, until crisped to your liking. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan to flavor eggs if desired.

sausage links

For breakfast sausage links: Heat a skillet over medium and add the links. Cook 8–10 minutes, turning frequently, until internal temp reaches 160°F (71°C) and browned on all sides. Transfer to plate and keep warm.

ham steak

For ham steak: Pat 2 oz slices dry. Heat skillet over medium-high with 1 tsp butter or oil. Sear ham 1–2 minutes per side until warmed and lightly caramelized. Keep warm.

If you reserved bacon fat, wipe pan leaving about 1 tsp; otherwise add 1 tablespoon butter to a clean skillet and heat over medium. Allow butter to melt and foam but not burn.

Crack 2 eggs into a small bowl (or crack directly into the pan). For sunny-side-up: gently slide eggs into the skillet, reduce heat to medium-low, season with 1/4 tsp salt and 1/8 tsp pepper, and cook undisturbed until whites are set but yolks are runny, about 3–4 minutes. For over-easy: cook until whites mostly set (~2–3 minutes), gently flip, and cook 20–30 seconds more. For scrambled: beat eggs with salt and pepper and pour into the pan; stir slowly until soft curds form, about 2–3 minutes.

While eggs finish, toast 2 slices of bread in a toaster or in a skillet over medium heat until golden (about 2–3 minutes per side). Spread 1 tablespoon butter over the warm toast.

Plate: Place potatoes on the plate, add chosen meat, set eggs alongside, and add toast. Serve immediately.