Basic Breakfast Recipe

Cook bacon

If using bacon: place a cold skillet over medium heat, add bacon strips in a single layer. Cook 6–8 minutes, turning occasionally, until edges are browned and crisp to your liking. Transfer to a paper towel–lined plate to drain.

Cook sausage links

If using breakfast sausage links: heat a skillet over medium heat, add links and cook 10–12 minutes, turning frequently to brown all sides and ensure cooked through. Drain on paper towels.

Cook ham steak

If using ham steak: heat skillet over medium-high, add ham steak and cook 2–3 minutes per side until browned and warmed through.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs butter; when butter has melted and begins to shimmer, add thawed shredded hashbrowns (or squeeze excess moisture from grated potato and pat into skillet). Spread into an even 6–7 inch round or two small patties. Press down lightly with a spatula.

Cook undisturbed 4–6 minutes until the bottom is deep golden brown and crisp. Season surface with 1/2 tsp salt and 1/8 tsp pepper while cooking. Flip in sections or invert onto a plate then slide back into pan to crisp the other side, 3–5 more minutes. Transfer to a plate and keep warm.

Use the same skillet (wipe out excess grease leaving a thin film) or a clean nonstick pan. Reduce heat to medium-low and add 1 tbs butter. When butter foams and just begins to turn golden, crack two eggs into a small bowl (one at a time) and gently slip into the skillet, spacing them apart.

Cook eggs sunny-side up (for runny yolks): cover pan with a lid and cook 2–3 minutes, or until whites are set but yolks remain soft. For over-easy: cook 2 minutes, gently flip eggs with a spatula, and cook 15–30 seconds more. Season eggs with 1/4 tsp salt and 1/8 tsp pepper while cooking.

Remove eggs to the plate with hashbrowns and meat. If desired, blot excess butter from the pan before toasting bread.

Toast 2 slices of sourdough to your preferred doneness (in a toaster or under a broiler/grill). While still warm, spread 1 tbs softened butter evenly across both slices (about 1/2 tbs per slice) and serve with 1 tbs jam on the side or spread directly.

Arrange two eggs, chosen breakfast meat, and a portion of hashbrowns on a plate. Add the buttered toast and a small ramekin or knife of jam. Serve immediately while eggs and hashbrowns are hot.