Eggs On Toast Recipe

Par-cook the diced potatoes: place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 1–2 minutes.

Heat a 10–12 inch skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the drained potatoes in a single layer. Let sear without stirring for 2–3 minutes to develop a crust.

Add the chopped onion and diced bell pepper (if using). Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Toss and press potatoes so they contact the pan. Cook, stirring occasionally, 6–8 minutes until golden and crisp on most sides and cooked through.

Taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep warm while you cook the protein and eggs.

Smoke kielbasa: In the same or a separate skillet over medium heat, add the kielbasa slices (or chosen protein). For kielbasa or ham-steak: cook 3–4 minutes per side until browned and heated through. For bacon: lay strips in a cold skillet and cook over medium heat 6–10 minutes, turning occasionally, until crisp or to desired doneness. Transfer cooked protein to a paper towel-lined plate and keep warm.

Toast the sourdough slices to your preferred doneness in a toaster or under a broiler. Spread 1/2 tablespoon unsalted butter over the hot toast so it melts into the bread. Keep warm or place on serving plate.

Fried Eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack eggs into the pan, season with 1/8–1/4 tsp salt and a pinch of black pepper. For sunny-side: cook gently 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, carefully flip and cook 20–30 seconds more.

Scrambled Eggs (alternative)

Whisk 2 eggs with 1 teaspoon milk or cream, a pinch (1/8 tsp) salt and 1/8 tsp black pepper. Heat skillet over medium-low with 1 teaspoon butter. Pour eggs in and let set at edges 10–15 seconds. Stir gently with a spatula, pushing curds from the edges toward the center until softly set but moist, 1–2 minutes. Remove immediately to avoid overcooking.

Assemble: Place buttered sourdough toast on the plate. Top each slice with a fried egg (or spoon scrambled eggs over toast). Arrange breakfast potatoes alongside and add the cooked protein choice. Garnish with sliced chives or scallions and a drizzle of hot sauce or ketchup if desired.

Serve immediately while everything is hot. Enjoy.