Two Eggs Any Style Recipe

Par-cook potatoes

Place diced potatoes in a microwave-safe bowl, add 1 tablespoon water, cover loosely, and microwave on high for 3-4 minutes until just tender but not falling apart. Drain any excess water.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Add the par-cooked potatoes in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden crust, then stir or turn pieces and continue to cook another 4-6 minutes, stirring occasionally, until most pieces are golden and tender.

Add chopped onion and diced bell pepper to the skillet with the potatoes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon smoked paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon freshly ground black pepper. Cook another 3-4 minutes until vegetables are softened and potatoes are fully cooked.

Taste and adjust seasoning. Stir in 1 teaspoon chopped fresh parsley if using. Transfer potatoes to a warm plate and keep warm while you cook eggs and meat.

If using bacon: place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook 4-6 minutes per side, flipping occasionally, until crisp to your preference. Transfer to a paper-towel-lined plate to drain and keep warm.

If using sausages: heat 1 teaspoon vegetable oil in a skillet over medium heat. Add sausages and cook 10-12 minutes, turning frequently, until browned on all sides and cooked through (internal temp 160°F / 71°C). Transfer to a plate to keep warm.

Scrambled (if chosen)

In a small bowl whisk together 2 eggs, 1 tablespoon milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until combined and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter is foaming but not browned, pour egg mixture in. Let sit undisturbed 10–15 seconds, then using a spatula gently push curds from edges to center, folding until just set but still moist, about 1–2 minutes. Remove from heat and keep warm.

Fried / Sunny-side-up / Over-easy (if chosen)

For fried-style eggs, heat a nonstick skillet over medium and add 1 teaspoon butter. Crack 2 eggs into a small bowl and gently slide into the skillet. For sunny-side-up: cook until whites are set and yolks still runny, about 2–3 minutes. For over-easy: when whites are set, carefully flip each egg and cook 10–20 seconds more for runny yolk. Season eggs with a pinch of salt and pepper and transfer to plate.

Poached (if chosen)

To poach, bring 3 inches of water in a saucepan to a gentle simmer and add 1 tablespoon vinegar (optional). Crack each egg into a small cup and gently slip into the simmering water. Cook 3 minutes for runny yolks or 4 minutes for medium. Remove with a slotted spoon, drain on paper towel, season with salt and pepper, and serve.

Keep eggs warm with the potatoes and meat until ready to serve.

Toast 2 slices of bread in a toaster or under a broiler until golden to your preference (about 1–2 minutes).

Spread 1 tablespoon butter evenly over the warm toast and cut diagonally if desired.

On each plate place the breakfast potatoes, arrange cooked bacon or sausages beside them, and add the two eggs prepared to your chosen style. Add the buttered toast on the side. Serve immediately.