* Throwback Early Riser 2004 Pricing Recipe

1. Pan-fry bacon

If using bacon: place a large skillet over medium heat. Lay 3 bacon strips in a single layer. Cook 8–12 minutes, turning occasionally, until browned and crisped to your liking. Transfer to a paper towel–lined plate to drain. Keep skillet residue for eggs (wipe excess grease if too much).

2. Cook sausage patties

If using sausage patties instead: heat a skillet over medium heat, add patties and cook 4–5 minutes per side (internal 160°F / 71°C) until browned and cooked through. Transfer to a plate and keep warm. Use same skillet for eggs.

3. Bake or heat biscuit according to package instructions or your recipe. For refrigerated biscuits: preheat oven to 425°F (220°C) and bake for 10–12 minutes until golden brown. For a split-and-toast method: split biscuit and toast cut sides in a dry skillet or under broiler for 1–2 minutes until lightly browned. Spread 1 tsp butter on warm biscuit.

4. Scrambled (soft)

For scrambled eggs: crack eggs into a bowl, season with 1/8 tsp pepper and pinch of salt, whisk until combined. Heat a nonstick skillet over medium-low, melt 1/2 tbsp butter until foamy. Pour eggs into pan and let sit undisturbed 10–15 seconds, then gently stir with a spatula, folding until soft curds form but still slightly glossy, 1–2 minutes. Remove from heat immediately to avoid overcooking.

5. Fried (sunny-side or over-easy)

For fried eggs: heat skillet over medium, melt 1/2 tbsp butter. Crack eggs into pan (or crack into bowl and slip in), reduce heat to medium-low. For sunny-side up: cook 2–3 minutes until whites are set but yolks runny. For over-easy: cook 2 minutes, carefully flip and cook 15–30 seconds more for a runny yolk. Season with 1/8 tsp salt and a pinch of pepper.

6. Poached

For poached eggs: bring a pot of water with a splash of vinegar to a gentle simmer. Crack each egg into a small cup and gently slip into simmering water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

7. Arrange on plate: place warm biscuit (split if desired) on plate, add bacon strips or sausage patties alongside. Add the two eggs cooked to order. Spread butter on the biscuit. Serve immediately with optional hot sauce, gravy, or ketchup on the side.

8. Notes: If serving gravy, warm prepared country gravy in a small saucepan and pour over split biscuit and/or sausage. Timing: cook meat first and keep warm, then heat biscuit and cook eggs last so eggs are hot when served.