Breakfast Platter Recipe

Beat eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until mixture is uniform and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once butter is melted and foaming but not browned, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing eggs from the edges to the center. Continue folding slowly until curds form and eggs are just set but still moist, about 2–3 minutes total. Remove from heat immediately to prevent overcooking. Stir in chopped chives if using.

Prepare potato

Scrub and peel the large russet potato if desired. Cut into 1/2-inch dice. Rinse the diced potatoes in cold water and drain; pat very dry with a clean kitchen towel or paper towels to remove surface moisture.

Cook potatoes

Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When oil/butter is hot and butter has melted, add the potatoes in a single layer. Let them brown undisturbed for 3–4 minutes, then toss or flip to brown other sides. Sprinkle 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper over the potatoes. Continue cooking, stirring occasionally, until potatoes are crisp and tender when pierced with a fork, about 10–12 minutes. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley just before serving.

Cook turkey bacon

Heat a large skillet over medium heat and add 1 teaspoon olive oil to coat. Lay 6 slices of turkey bacon in a single layer (cook in batches if necessary). Cook 3–4 minutes per side, or until browned and crisp to your liking. Transfer to a paper towel–lined plate to drain.

Toast bread

Toast 2 slices of whole grain bread to desired darkness. Spread 1 teaspoon butter on the hot toast if desired.

Prepare avocado

Slice the ripe avocado in half, remove pit, and scoop flesh into a bowl. Add 1 teaspoon lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mash with a fork to your preferred texture. Sprinkle 1/4 teaspoon red pepper flakes on top if using.

Assemble

Spread mashed avocado onto the toasted bread slices right before serving to prevent sogginess.

Arrange the components on a large platter or individual plates: place scrambled eggs, a portion of crispy potatoes, three slices of turkey bacon, and an avocado toast slice. Add halved cherry tomatoes and 1 cup fresh fruit to the platter. Garnish the potatoes with a little extra chopped parsley and the eggs with a few chive snips. Serve immediately while hot.