Two Egg Breakfast Recipe

prep

Wash and dry the potato. Leaving the skin on or peeling to preference, cut into 1/2-inch dice. Finely dice the onion and bell pepper if using.

par-cook

Place the diced potato in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave on high for 3 minutes to slightly soften (alternatively, par-boil for 4 minutes). Drain any excess water and pat potatoes dry with a towel.

pan-fry

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and spread to coat. Add the par-cooked potatoes in a single layer, season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Let cook undisturbed 4–5 minutes until golden on the bottom, then toss or flip pieces and cook another 4–5 minutes until crisp and tender. Add diced onion and bell pepper in the last 3–4 minutes so they soften and slightly caramelize. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley off heat if using.

Decide bacon or sausage. For bacon: place 3 slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp to desired doneness, about 8–10 minutes. Transfer to a paper towel-lined plate. For sausage links: heat 1 tsp oil in a skillet over medium heat. Add 2 links and cook, turning frequently, until browned and cooked through (internal temperature 160°F / 71°C if pork), about 10–12 minutes. Keep warm.

Prepare eggs any style. Use the same skillet as the protein (wipe out excess grease if too much remains) or a clean skillet. Heat 1 tsp oil or 1 tbs butter over medium. For fried eggs (sunny-side or over-easy/medium/hard): crack eggs into a small bowl and gently slide into the skillet. Season with a pinch of salt and pepper. For sunny-side: cook undisturbed 2–3 minutes until whites set but yolks runny. For over-easy: cook 2 minutes, flip gently and cook 20–30 seconds. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 2 minutes until yolk cooked through. For scrambled: melt 1 tbs butter in skillet, whisk eggs with 1/4 tsp salt and a pinch pepper, pour in and let set at edges, then gently fold until soft-cooked, about 1–2 minutes. For poached: bring 2 inches of water to a gentle simmer with 1 tbs vinegar, swirl and slip in an egg for 3 minutes for a soft yolk, then remove with a slotted spoon and drain.

Remove eggs to a plate and keep warm with the protein and home fries.

Toast 2 slices of bread to desired darkness in a toaster or in a skillet over medium heat. Spread 1 tsp butter on the warm toast.

Arrange the two eggs, bacon or sausage, a generous portion of home fries, and the buttered toast on a plate. Serve with ketchup and/or hot sauce on the side.

Estimated order of cook: start home fries first (par-cook then pan-fry), begin protein when potatoes are nearing crisp, then cook eggs last so they are hot and fresh. Total assembled serving should be warm.