Double Brekkie Recipe

Prep proteins

Bring a large nonstick skillet to medium-high heat. Lay the bacon slices in the cold skillet, then turn heat to medium. Cook bacon, turning occasionally, until crisp and browned, 6–8 minutes. Transfer to a paper-towel–lined plate and keep warm.

In the same skillet with some rendered bacon fat (leave about 1–2 tsp), add the sausages and brown on all sides over medium heat until cooked through, about 6–8 minutes depending on thickness. Remove and rest with the bacon.

Lower heat to medium-low, add 1 tbs butter to a clean nonstick skillet. For fried eggs: crack 2 eggs into the skillet, season with a pinch of salt and pepper, and cook until whites are set and edges are crisp, 2–3 minutes for runny yolks. For over-easy: flip and cook 20–30 seconds more. Repeat with the remaining 2 eggs. Keep eggs warm on a plate.

Prepare potatoes while proteins cook: cut potatoes into 1–1.5 cm cubes. Toss with 1 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper (from seasoning section). Spread on a baking sheet and roast at 220°C/425°F for 20–25 minutes until golden and tender, shaking pan once.

While potatoes roast, toast the bread slices in a toaster or in a skillet with 1 tsp softened butter until golden, about 2–3 minutes per side in a skillet. Keep warm.

In a small skillet over medium heat, warm 1 tsp olive oil. Add halved cherry tomatoes and sauté 1–2 minutes until just softened and starting to blister. Add baby spinach and cook until wilted, about 30–45 seconds. Season with a pinch of salt and pepper and a sprinkle of smoked paprika if using. Remove from heat.

Assemble the plate: divide roasted potatoes between two plates. Arrange bacon and sausage alongside. Place wilted spinach and blistered tomatoes beside the potatoes.

Top each plate with two eggs and a slice of toasted bread. Season eggs and potatoes with remaining sea salt and black pepper to taste. Scatter chopped chives and grated cheese over the eggs and vegetables if using. Finish with a light drizzle of olive oil and hot sauce on the side.

If you want a heartier double portion, double the proteins and potatoes. For eggs Benedict-style: swap toasted bread for English muffins, top with ham, poached eggs and hollandaise instead of fried eggs.