2 X 2 X 2 Recipe

Scrambled eggs

Crack the 2 large eggs into a small bowl. Add 2 tablespoons milk, a pinch of kosher salt and black pepper. Whisk until combined and slightly frothy (about 20–30 seconds).

Heat a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter. When butter is melted and foamy, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the eggs from the edges toward the center, forming large soft curds. Continue folding every 10–15 seconds until eggs are mostly set but still moist, 1½–2 minutes total. Remove from heat (carryover will finish cooking) and stir in chopped chives or parsley if using. Keep warm while you finish the other components.

If making French toast

Make a quick batter in a shallow dish by whisking 1 large egg, 3 tablespoons milk, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon (optional). Heat a skillet or griddle over medium and add 1 teaspoon butter or oil. Dip each slice of bread fully but briefly (10–15 seconds per side) so it soaks but does not fall apart. Place bread on the hot skillet and cook until golden brown, about 2–3 minutes per side. Transfer to a warm plate and keep covered.

If using pancake batter or premade pancakes

If using prepared pancake batter, heat a griddle or nonstick pan over medium and add 1 tablespoon butter or oil. Pour 1/4–1/3 cup batter per pancake (or heat 2 prepared pancakes), cook until bubbles form and edges set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden. Keep pancakes warm in a low oven (90–100°C / 200°F).

Stack the two slices/pancakes, top with 1 tablespoon butter and serve with 2 tablespoons maple syrup and optional fresh fruit.

If cooking bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisped to your liking, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. For faster cooking, you can bake at 200°C (400°F) on a foil-lined sheet for 12–18 minutes.

If cooking sausage links or patties

Heat 1 teaspoon neutral oil in a skillet over medium-high. Add sausage links or patties and cook, turning occasionally, until browned and cooked through (internal temperature 71°C / 160°F for pork), about 8–10 minutes for links or 6–8 minutes per side for patties. Drain on paper towels.

Arrange the two chosen starch items (French toast slices or pancakes) on each plate. Place the two eggs alongside and the two pieces of bacon or two sausage pieces. Add a pat of butter to the toast/pancakes and drizzle maple syrup. Add fresh fruit if using. Serve immediately.