The Big Sunrise Recipe

Prepare ingredients

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk until combined and slightly frothy. Set aside. Butter 2 slices of bread lightly and set aside for toasting.

Cook eggs (scrambled)

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. Pour the egg mixture into the pan. Let the eggs sit undisturbed for about 10–15 seconds until they just begin to set at the edges. Gently stir with a flexible spatula, pushing eggs from the edges to the center. Continue cooking, folding and stirring every 10–15 seconds, until soft curds form and eggs are just set but still slightly glossy, about 2–3 minutes total. Remove pan from heat a few seconds before desired doneness; residual heat will finish them. Taste and adjust seasoning.

Toast bread

While the eggs cook, toast the prepared slices in a toaster or under a broiler until golden and crisp (about 2–4 minutes depending on appliance). Spread 1 tablespoon butter across the hot toast immediately so it melts in.

Cook bacon

Heat a skillet over medium heat. Add the 2 bacon strips in a single layer (trim if needed). Cook about 3–5 minutes per side, flipping occasionally, until browned and crisp to your liking. Transfer to a paper towel-lined plate to drain. If you prefer quicker bacon, start the skillet cold and turn to medium-high, watching closely so it does not burn.

Warm and sear ham

Wipe the same skillet leaving about 1 teaspoon of bacon fat or add 1 teaspoon vegetable oil if needed. Heat over medium-high. Add 1 slice of ham and sear 30–60 seconds per side until nicely warmed and lightly caramelized at the edges. Remove and keep warm with bacon.

Cook hashbrowns

Heat a separate skillet over medium-high and add 1 tablespoon olive oil. If using frozen hashbrowns, break up any clumps and spread 1 cup in an even layer. Add 2 tablespoons finely chopped onion if using and season with 1 teaspoon salt and 1/4 teaspoon paprika if desired. Let cook undisturbed for 3–4 minutes until the underside is golden and crisp. Flip in sections and cook another 3–4 minutes until both sides are crispy and cooked through. Adjust heat as needed to avoid burning.

Finish and garnish

Taste and adjust seasoning. Sprinkle 1 teaspoon chopped fresh parsley over hashbrowns for color (optional). Plate hashbrowns alongside the eggs, bacon, ham, and toast.