Breakfast Plate Recipe

Pan-fry frozen patty

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Place the frozen hash brown patty in the skillet and cook undisturbed for 3–4 minutes until the underside is golden brown and crusty.

Flip the patty, reduce heat to medium, and cook another 3–4 minutes until the second side is golden and the interior is heated through. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over the patty during the last minute of cooking. Transfer to a paper-towel-lined plate to drain and keep warm.

Bacon (if chosen)

For bacon: In a separate skillet over medium heat, lay 3 bacon strips without overlapping. Cook 3–5 minutes per side, adjusting time for thickness, until crisped to your preference. Transfer to paper towels to drain. Keep warm.

Sausage links (if chosen)

For sausage links: Place 2 links in a skillet over medium heat. Cook 10–12 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C). Remove and keep warm.

Ham (if chosen)

For ham slice: Heat a small amount of butter or oil in a skillet over medium-high heat. Cook the ham slice 1–2 minutes per side until warmed and lightly browned.

Toast 2 slices of bread in a toaster or toaster oven to your preferred level of brown. Immediately spread about 1 tablespoon butter over the hot toast so it melts. Cut the toast diagonally if desired and set on the plate.

General prep

Decide which style you want (sunny-side up, over-easy, over-medium, over-hard, scrambled, or poached). Use a separate nonstick skillet for eggs or cook after the meat if pan space is limited. Preheat the skillet over medium-low and add 1 tablespoon unsalted butter to melt and coat the surface.

Fried eggs (sunny-side / over-easy / over-medium / over-hard)

Crack 2 eggs into a small bowl then gently slide into the skillet. Season with about 1/8–1/4 teaspoon salt and a pinch of black pepper. For sunny-side up: cook undisturbed 2–3 minutes until the whites are set but yolks still runny. For over-easy: when whites are set, gently flip and cook 10–20 seconds more. For over-medium: flip and cook 30–45 seconds. For over-hard: flip and cook 1–2 minutes until yolks are fully set. Remove eggs to the plate beside toast and meat.

Scrambled eggs

Crack 2 eggs into a bowl, add a pinch of salt and pepper, and beat until combined. Melt butter in skillet over medium-low, pour eggs in and let them set around the edges for 10–15 seconds. Using a spatula, gently push and fold eggs, cooking until soft curds form but still moist, about 1–2 minutes. Remove from heat and plate immediately.

Poached eggs

Bring a shallow pot of water to a gentle simmer and add a splash of vinegar (optional). Crack an egg into a small cup, swirl the water to create a vortex, and gently slip the egg in. Poach 3–4 minutes for runny yolk or 5–6 for firmer yolk. Remove with a slotted spoon and drain on a paper towel before plating.

Arrange the two eggs, the chosen breakfast meat, the buttered toast, and the crispy hash brown patty on a plate. Add ketchup or hot sauce on the side and sprinkle chopped parsley over the hash brown for a garnish if desired. Serve immediately while hot.