2 Egg Breakfast Recipe

Time30m

Serves1

2 farm-fresh eggs served with choice of potato, and buttery toast or buttermilk biscuit

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Ingredients

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1
Peel and Dice Potatoes
Peel the potato and dice it into small cubes, about 1/2 inch in size.
2
Cook the Potatoes
In a skillet, heat the olive oil over medium heat. Add the diced potatoes, salt, and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender.

3
Whisk the Eggs
In a bowl, crack the 2 farm-fresh eggs and whisk them together until the yolks and whites are fully combined.
4
Scramble the Eggs
In a non-stick skillet over medium heat, pour in the whisked eggs. Stir gently with a spatula until the eggs are cooked to your desired consistency, approximately 3-5 minutes.

5
Toast the Bread
While the eggs are cooking and the potatoes are browning, toast 2 slices of bread until golden brown. Spread butter on each slice while hot.
6
Prepare the Biscuit
If using a buttermilk biscuit, warm it up in the oven or microwave according to package instructions.

7
Plate the Breakfast
On a plate, serve the cooked potatoes alongside the scrambled eggs, and add either the buttered toast or the warmed biscuit.
8
Enjoy Your Meal
Serve immediately and enjoy your delicious 2 Egg Breakfast!