2 X 4 Recipe
Two *Eggs any style, four crispy strips of applewood-smoked bacon, hashbrowns, toast
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Ingredients
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Breakfast Ingredients
Method
Cooking Instructions
- 1
Cook the Bacon
In a large skillet over medium heat, cook the applewood-smoked bacon strips until crispy, about 5-7 minutes. Flip halfway through for even cooking. Once done, remove from skillet and place on paper towels to drain.
- 2
Prepare the Hashbrowns
In the same skillet, drain excess bacon fat, leaving about 1 tablespoon. Add hashbrowns to the skillet and cook until golden brown and crispy, about 4-5 minutes on each side. Season with salt and pepper to taste.
- 3
Cook the Eggs
In a separate non-stick pan, crack the eggs and cook them to your desired style (fried, scrambled, or poached). Season with salt and pepper.
- 4
- 5
Assemble the Plate
On a plate, serve the crispy hashbrowns, topped with the cooked eggs and bacon strips on the side. Add the buttered toast for a complete meal.
