Choice Of Hot Cakes Or French Toast, Scrambled Eggs And Choice Of Meat Recipe

Beat and season

Crack 4 large eggs into a bowl. Add 1 tablespoon whole milk, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk until mixture is homogenous and slightly frothy, about 30 seconds.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy, pour in the beaten eggs. Let set for 10–15 seconds, then using a silicone spatula gently push eggs from the edges toward the center, creating large soft curds. Continue gently folding and turning the eggs until mostly set but still slightly moist, about 2–3 minutes total. Remove from heat and transfer to a warm plate; residual heat will finish cooking.

Make batter

In a medium bowl combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine. In a separate bowl whisk 1 cup milk, 1 large egg and 2 tablespoons vegetable oil. Pour wet into dry and stir just until combined—some small lumps are fine. Let rest 5 minutes.

Cook hot cakes

Heat a griddle or large skillet over medium heat and lightly grease with butter or oil. For each pancake pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Keep finished pancakes warm in a low oven (about 200°F / 95°C) while you finish the batch. Serve with butter and maple syrup or powdered sugar.

Make custard

In a shallow dish whisk together 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon until uniform.

Soak and cook bread

Heat a skillet or griddle over medium heat and add 1 tablespoon butter. Dip each slice of thick bread into the egg mixture, letting it soak for 10–15 seconds per side but not so long that it falls apart. Place soaked bread on the hot skillet and cook until golden brown, about 2–3 minutes per side. Transfer to a warm plate and repeat. Serve with butter and maple syrup or powdered sugar.

Bacon

For bacon: place cold bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisped to your liking, 8–12 minutes. Drain on paper towels.

Ham

For ham slices: heat 1 teaspoon neutral oil in a skillet over medium-high heat. Add ham slices and sear 1–2 minutes per side until warmed and lightly caramelized. Remove and keep warm.

Scrapple

For scrapple: cut into 1/2-inch slices. Heat 1 teaspoon oil in a skillet over medium-high heat and fry slices 3–4 minutes per side until crispy and browned.

Sausage links

For breakfast sausage links: add 1 teaspoon oil to a skillet over medium heat. Cook sausages, turning often, until browned and cooked through, 8–10 minutes. If links are thick, cover for a few minutes to ensure cooked center, then uncover to brown.

Pork roll (Taylor ham)

For pork roll: slice into 1/4-inch thick pieces. Heat 1 teaspoon oil in a skillet over medium-high heat and cook slices 1–2 minutes per side until the edges brown and the interior is hot.

Plate two hot cakes or two slices of French toast per serving (adjust to preference), add scrambled eggs portion, and arrange the chosen meat alongside. Top hot cakes or French toast with butter and maple syrup or dust with powdered sugar. Serve immediately while everything is warm.