The Classic Recipe
Two eggs, choice of bacon, ham or breakfast sausage. Toasted Nomad Served with cubed hashbrowns, and marble rye toast. sub fruit for meat or hashbrowns 2 upgrade to multigrain sourdough 2
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Ingredients
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Eggs & Proteins
Hashbrowns
Toast
Optional substitutions & garnish
Method
Eggs & Proteins
Cook the protein
Choose one protein: For bacon — place 3 strips in a cold skillet, turn heat to medium, and cook 8–10 minutes, turning occasionally, until crisp‑to‑chewy to your liking. Drain on paper towel. For ham — heat 3 thin slices in a skillet with 1 tsp butter over medium heat 2–3 minutes per side until warmed and lightly browned. For breakfast sausage — cook 3 links in a skillet over medium heat 10–12 minutes, turning often, until internal temp reaches 160°F and browned. Keep warm.
Cook the eggs
Heat a nonstick skillet over medium-low and add 1/2 tbs butter. Crack 2 eggs into the pan. For sunny-side up: cover and cook 2–3 minutes until whites set but yolks runny; season with 1/8 tsp pepper and 1/4 tsp salt. For over-easy: once whites set, gently flip and cook 20–30 seconds more. For scrambled: whisk eggs with salt and pepper, melt butter, pour eggs in, stir gently until curds form and eggs are creamy. Remove from heat and keep warm.
Hashbrowns
Prepare potatoes: rinse diced potatoes in cold water until water runs clear to remove excess starch, then pat very dry with paper towels. Heat 1 tbs vegetable oil in a medium skillet over medium-high heat until shimmering. Add diced potatoes and diced onion in a single layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir/turn and continue cooking 6–8 minutes, stirring occasionally, until potatoes are tender and crisped. Season with 1/4 tsp salt and 1/8 tsp black pepper. If using frozen pre-cubed hashbrowns, cook according to package but aim for 6–8 minutes to crisp.
Toast
Toast bread: Lightly butter both sides of the Nomad slices (or multigrain sourdough if upgraded) and toast in a toaster or in a skillet over medium heat until golden and warmed, about 2–3 minutes per side in a skillet, or until desired level in a toaster. Toast the marble rye slice until crisp and warm. Spread softened butter on hot toast if desired.
Plating & Substitutions
Assemble the plate: place the two cooked eggs next to the chosen protein on the plate. Add the cubed hashbrowns in a neat pile and the marble rye toast alongside the Nomad toast slices. Garnish with chopped parsley if using. To substitute: replace the protein OR the hashbrowns with 3/4 cup fresh fruit; serve fruit chilled on the plate.