Breakfast Platter Recipe

Prepare potatoes: place diced potatoes in a pot of cold salted water and bring to a boil. Boil for 5 minutes until just tender but not falling apart. Drain and let steam-dry for 1–2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and 1 tsp butter. When shimmering, add the drained potato cubes in a single layer (work in two batches if needed).

Let potatoes cook undisturbed for 3–4 minutes to develop a golden crust. Stir or flip to turn pieces and continue to cook, stirring occasionally, for another 6–8 minutes until crisp and evenly browned.

When potatoes are nearly done, add the chopped onion and minced garlic and cook 2–3 minutes until onion softens and garlic is fragrant. Season with paprika, 1/2 tsp salt, 1/4 tsp pepper. Stir in chopped parsley if using. Keep warm on very low heat or transfer to a warm oven (200°F / 95°C).

For bacon: Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 6–10 minutes, flipping occasionally, until crisped to your liking. Transfer to a paper-towel–lined plate to drain. For extra-even crisping, bake at 400°F (200°C) on a rack-lined sheet for 12–18 minutes.

For sausage patty: Heat 1 tsp oil in a skillet over medium heat. Add sausage patty and cook 4–6 minutes per side (internal temperature 160°F / 71°C) until nicely browned and cooked through. Transfer to a plate and keep warm.

Toast bread slices in a toaster or under a broiler until golden to desired doneness (2–4 minutes). Immediately spread 1/2 tbs butter on each slice so it melts into the warm toast. Keep warm.

General

Cook eggs to order: scrambled, fried (sunny-side, over-easy, medium, or hard), or poached. Use the steps below for each style.

Scrambled

Whisk 3 eggs with 1 tbs milk/cream, 1/4 tsp salt and a pinch of pepper. Heat 1 tbs butter in a nonstick skillet over medium-low. Pour eggs in and let set at the edges, then gently stir with a spatula, folding until mostly set but still soft (about 2–3 minutes). Remove from heat and let residual warmth finish them.

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

Heat 1 tbs butter in a nonstick skillet over medium. Crack eggs into the pan spaced apart. Season with a pinch of salt and pepper. For sunny-side, cook until whites are set but yolks runny, about 2–3 minutes. For over-easy, cook 2 minutes then 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 yolk is firm.

Poached

Bring a pot of water to a gentle simmer and add 1 tsp vinegar (optional). Crack an egg into a small cup and gently slip into simmering water. Cook 3–4 minutes for a runny yolk or 5 minutes for firmer. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.

Arrange on a plate: spoon a generous portion of crispy country potatoes on one side, place the cooked protein (3 bacon strips or sausage patty) beside the potatoes, lay the two buttered toast slices on the plate, and serve the three eggs cooked your chosen way atop or next to the potatoes or toast as preferred.

Garnish with a sprinkle of chopped parsley over the potatoes and a grind of black pepper over the eggs. Serve with ketchup or hot sauce on the side if desired.