The City Tap Recipe

Brunch Entrees

1. 1

   Cook bacon

   Heat a skillet over medium heat. Add the applewood smoked bacon and cook until crisp, about 4–6 minutes per side depending on thickness. Transfer to a paper towel–lined plate to drain.

2. 2

   Cook sausage

   In the same skillet or a second skillet, cook the pork sausage links over medium heat until browned and cooked through, about 8–10 minutes, turning occasionally. Remove and keep warm.

3. 3

   Make homefries

   Add 1 tablespoon neutral cooking oil to the skillet. Add 1.5 cups diced potatoes (homefries) and cook over medium heat, stirring occasionally, until edges are golden and potatoes are tender, about 12–15 minutes. Season with 0.25 teaspoon salt and 0.25 teaspoon black pepper as they cook.

4. 4

   Toast bread

   Toast 2 slices of bread to desired doneness. If using butter, spread 0.5 tablespoon butter on each slice while hot.

5. 5

   Prepare eggs

   Prepare the eggs to the guest's preferred style: fried (sunny-side up or over-easy), scrambled, or poached. For fried eggs: heat a small drizzle of oil or butter in a nonstick pan, crack in the eggs, and cook until whites are set and yolks reach the desired firmness. For scrambled: whisk eggs with a pinch of salt and pepper, then pour into the pan and cook gently, stirring, until just set. For poached: simmer gently in water with a splash of vinegar until whites are set and yolks are soft.

6. 6

   Season and plate

   Place the homefries on the plate, arrange the bacon slices and sausage links beside them, top or arrange the eggs according to style, and add the toasted bread. Lightly season the eggs with a pinch of salt and pepper if desired. Serve immediately.