Le Grand Tableau Recipe

Cook bacon

Place a 10-12 inch skillet over medium heat. Arrange bacon strips in a single layer without overlapping. Cook, flipping occasionally, until bacon is crisped to your liking, about 8–12 minutes depending on thickness. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard any excess.

Cook sausage links

If your bacon skillet still has hot fat, reduce heat to medium-low. Add the sausage links to the same skillet. Cook, turning frequently, until browned on all sides and cooked through (internal temperature 160°F / 71°C), about 8–10 minutes. If the pan is dry, add 1 teaspoon neutral oil. Transfer sausages to the plate with bacon and keep warm.

Prepare pan for eggs

Wipe the skillet lightly with a paper towel if there is excessive fat, leaving about 1 teaspoon of fat in the pan. Add 1 tablespoon unsalted butter and melt over medium-low heat until foam subsides.

Cook eggs — choice of style

Choose one of the following preparations and follow the matching sub-steps: - Sunny-side up: Crack both eggs into a small bowl, then gently slide into the skillet. Cover with a lid and cook over low heat until whites are set but yolks remain runny, 3–4 minutes. Season with a pinch of kosher salt and a grind of black pepper. - Over-easy / over-medium / over-hard: Crack eggs into the skillet and let whites set for about 2 minutes. Gently flip each egg with a spatula; for over-easy cook 15–30 seconds more, for over-medium 45–60 seconds, for over-hard cook 1–2 minutes until yolks are fully set. Season with salt and pepper. - Scrambled: Crack eggs into a bowl, add a pinch of salt, and beat lightly. Pour into the hot buttered skillet and let sit briefly until edges set. Stir gently with a spatula, folding until soft curds form, 1–2 minutes. Remove from heat when slightly underdone; residual heat will finish them. Season to taste. - Poached (stovetop): Bring 2 inches of water to a gentle simmer in a saucepan, add 1 tsp vinegar (optional). Crack each egg into a small cup and gently slide into simmering water. Poach 3–4 minutes for a runny yolk or 5 minutes for medium. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Finish and plate

Arrange the two eggs on the plate alongside the bacon and sausage. Spoon any resting juices from the meat onto the plate as desired. Sprinkle eggs lightly with remaining pinch of salt and black pepper and, if using, the sliced chives.

Toast the bread or English muffin until golden, butter it with 1/2 tablespoon butter, and serve alongside the eggs and meats.

Serve with ketchup or hot sauce on the side. Make sure all components are hot and serve immediately.