Family Style Breakfast Recipe

Prep

Crack 12 eggs into a large bowl. Add 3/4 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk vigorously until uniform and slightly frothy. If using chives, stir them in now.

Heat a large nonstick skillet over medium-low heat and add 2 tablespoons butter. Let butter melt and foam but not brown.

Pour the egg mixture into the skillet. Let sit undisturbed for 15–20 seconds until edges begin to set. With a silicone spatula, gently pull the set edges toward the center, allowing uncooked egg to flow out. Continue folding slowly, keeping heat low so curds stay soft. Remove from heat when eggs are mostly set but slightly glossy (carryover heat will finish cooking).

Taste and adjust seasoning if needed. Transfer to a warmed serving dish and keep covered until plating.

Prep & Par-Cook

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a simmer, and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry in colander for a few minutes. Pat dry with a kitchen towel — dry potatoes crisp better.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter. When oil is shimmering, add the diced potatoes in an even layer (work in batches if needed).

Season with 1 1/2 tsp kosher salt, 1 tsp black pepper and 1/2 tsp paprika. Let potatoes cook undisturbed for 4–5 minutes to develop a golden crust, then stir or flip pieces to brown the other sides. Add the chopped onion about halfway through so it softens and caramelizes without burning.

Continue to cook, stirring occasionally, until potatoes are golden and crisp, 10–12 minutes total. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley if using, then transfer to a warm serving dish and keep covered.

Make Batter

In a large bowl whisk together 2 cups flour, 2 Tbs sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk 2 cups buttermilk, 1 egg and 3 Tbs melted butter. Pour wet into dry and stir until just combined; small lumps are okay. Let rest 5 minutes.

Heat a griddle or large skillet over medium heat and brush with 1 Tbs oil or melted butter. For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.

Keep cooked pancakes warm in a single layer on a sheet pan in a 200°F (95°C) oven or covered. Serve with butter and maple syrup.

Custard & Cook

In a shallow dish whisk together 4 eggs, 1 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon and 1 Tbs sugar until smooth. Preheat a large skillet or griddle over medium heat and add 2 Tbs butter.

Dip each slice of bread into the custard for 10–15 seconds per side, allowing it to soak but not fall apart. Place in the hot skillet and cook 2–3 minutes per side until deep golden and cooked through. Work in batches and add more butter as needed.

Keep finished slices warm in a 200°F oven on a sheet pan. Serve with maple syrup, powdered sugar and berries if desired.

Bacon

For crispy bacon, arrange slices in a cold large skillet without overlapping. Turn heat to medium and cook, flipping occasionally, until browned and crisp, 8–12 minutes depending on thickness. Transfer to paper towels to drain. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 15–20 minutes for even cooking.

Sausage Links

Heat 1 tablespoon oil in a skillet over medium heat. Add sausage links and cook, turning frequently, until evenly browned and cooked through (internal temp 160°F/71°C), about 12–15 minutes. Drain on paper towels and keep warm.

Ham & Pork Roll

Heat a clean skillet over medium-high heat and add a small amount of oil if the meat is very lean. Sear ham slices 1–2 minutes per side just to warm and caramelize edges. For pork roll, sear slices 1–2 minutes per side until edges brown and slightly crisp. Keep warm.

On a large platter or family-style serving tray, arrange warm scrambled eggs, home-fried potatoes, the chosen hot cakes or French toast, and the assorted meats. Garnish potatoes with parsley and eggs with optional chives.

Serve immediately with condiments: maple syrup, butter, salt, pepper and hot sauce to taste. Leftovers should be cooled and refrigerated within 2 hours.