Eggs And ... Recipe

Crispy Brunch Potatoes (from fresh russets)

If using fresh potatoes: Rinse, peel (optional) and dice potatoes into 1/2-inch cubes. Parboil in salted water for 5 minutes until just tender but not falling apart. Drain well and let steam-dry 2 minutes. Heat 1 1/2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes to form a crust. Stir or flip pieces and continue to cook, pressing pieces against the pan occasionally, until deeply golden and crispy all over, about 8–10 more minutes. During the final 3 minutes add the diced onion (if using) so it softens and browns. Season with 1/2 teaspoon salt, 1/2 teaspoon paprika and 1 tablespoon chopped parsley. Keep warm in low oven (200°F / 95°C) while finishing other components.

Hashbrowns (from frozen shredded)

If using thawed shredded hashbrowns: Squeeze excess moisture from thawed hashbrowns with a towel. Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high. Add the hashbrowns in an even layer, press down with a spatula, and cook undisturbed 4–5 minutes until bottom is golden and crisp. Flip in sections, then continue cooking another 3–4 minutes until crisp and cooked through. Stir in the diced onion during the last 2 minutes if using. Season with 1/4 teaspoon salt, 1/4 teaspoon paprika and chopped parsley. Keep warm while finishing other items.

Thick-cut Bacon

Preheat a skillet over medium heat. Lay bacon slices in a cold skillet (no overlap) and cook, turning occasionally, until browned and crisp to desired doneness, about 8–12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm in low oven if needed.

Griddled Smoked Ham

For ham slices: Heat a small amount of butter (about 1/2 tsp) in a skillet over medium-high. Add ham slices and cook 1–2 minutes per side until edges are caramelized and heated through. Remove and keep warm.

Breakfast Sausage

For sausage links: Heat skillet over medium. Add sausage links and cook, turning occasionally, until interior reaches 160°F (71°C) and browned, about 10–12 minutes. Transfer to a plate and keep warm.

Scrambled Eggs (soft)

Crack eggs into a bowl, add a pinch of salt (about 1/8 tsp) and pepper, and whisk until uniform. Heat 1/2 tablespoon butter in a nonstick skillet over medium-low heat until melted and foamy. Pour eggs in and let sit 10–15 seconds, then gently stir with a silicone spatula, folding the egg mass from the edges into the center. Cook slowly, removing from heat when still slightly wet for soft, creamy curds, about 2–3 minutes total. Taste and adjust seasoning.

Fried Eggs (sunny-side or over-easy)

Heat 1/2 tablespoon butter or oil in a nonstick skillet over medium. Crack eggs into a small bowl, then gently slide into pan. For sunny-side: cook until whites are set and yolks still runny, 2–3 minutes, reducing heat if edges brown. For over-easy: cook until whites set, then gently flip and cook 10–20 seconds more for a runny yolk. Season with remaining salt and pepper.

Poached Eggs

Bring a 2–3 inch deep saucepan of water to a gentle simmer with 1 tsp vinegar (optional). Crack an egg into a small cup, create a gentle whirlpool, and slip egg into water. Cook 3 minutes for a soft runny yolk. Remove with a slotted spoon, drain on paper towel and season.

Omelet

Whisk eggs with salt and pepper. Heat 1/2 tbsp butter over medium. Pour eggs, tilt pan to spread, cook until edges set, add filling if desired, fold and slide onto plate. Cook time 2–3 minutes.

Toast or grill Scali bread slices: heat a griddle or skillet over medium and add 1 tablespoon butter. Add bread slices and cook 1–2 minutes per side until golden and slightly crisp. Spread 1 tablespoon butter on each slice while warm, then serve with 1 tablespoon tomato jam per plate (or pass jam at table).

Assemble the plate: Place two eggs cooked to order on the plate. Add the selected protein (3 bacon slices or 2 ham slices or 2 sausage links) beside the eggs. Add a generous portion (about 3/4–1 cup) of the chosen potatoes. Place buttered Scali bread slices to the side and serve tomato jam in a small ramekin or spooned onto the bread. Garnish potatoes with the chopped parsley and a light grind of black pepper. Serve immediately.