Classic Recipe

Cook eggs to order

Heat a 10-inch nonstick skillet over medium. Add 1/2 tsp canola oil and 1 tablespoon butter. When butter foams and edges look set, prepare eggs as requested: for sunny-side up, crack eggs into pan, reduce heat to medium-low, cover and cook 3–4 minutes until whites set but yolks runny; for over-easy, cook 2–3 minutes then flip gently and cook 20–30 seconds more; for scrambled, whisk eggs with 1/8 tsp salt and 1/8 tsp pepper, pour into pan and stir gently until softly set (about 2–3 minutes); for poached, bring 2 inches of water with 1 tsp vinegar to a simmer, swirl and drop cracked egg, poach 3–4 minutes for runny yolk. Season with remaining 1/8 tsp salt and a pinch of pepper. Keep warm while assembling rest.

Pecanwood smoked bacon: Place 3 slices on a cold skillet, then turn heat to medium. Cook 3–4 minutes per side until crisp-to-preferred. Transfer to paper towel-lined plate to drain. Sausage: Heat a skillet over medium and cook 2 breakfast sausage patties 4–6 minutes per side until internal temperature reaches 160°F (71°C), pressing gently to brown evenly. Avocado: Slice half an avocado lengthwise, remove pit, score flesh into slices or cubes and season with a pinch of kosher salt and a few drops of lemon juice if available; serve fresh.

Prep: dice the russet potato into 1/2-inch cubes (no need to peel unless desired). Finely dice 1/4 yellow onion and 1/4 red bell pepper. Rinse the cubed potato under cold water until water runs clearer, then pat dry thoroughly with a towel (this helps them crisp).

Cook: Heat a large skillet over medium-high and add 1 tablespoon olive oil. When shimmering, add the potatoes in a single layer. Let cook undisturbed 4–5 minutes until bottoms brown. Stir and continue to cook 6–8 more minutes, adding onion and red pepper after the first stir. When potatoes are nearly tender, add 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/2 tsp minced garlic. Cook 1–2 more minutes until garlic is fragrant and potatoes are cooked through and crisped. Stir in 1 tsp chopped parsley and remove from heat.

Spread 1 tablespoon softened butter evenly across two slices of Texas bread and sprinkle with 1/8 tsp garlic powder. Heat a griddle or skillet over medium and toast bread 1–2 minutes per side until golden and butter is melted. Alternatively broil 1–2 minutes per side until edges are browned. Serve hot.

On each plate place the buttered Texas toast, a portion of breakfast potatoes (about half the potato mixture), the chosen protein (3 bacon slices or 2 sausage patties or sliced 1/2 avocado) and the eggs cooked to order. Add optional extras: a drizzle of hot sauce, an extra pat of butter on toast, or an extra sprinkle of parsley.